Delicate Chicken Liver

For the delicate chicken liver, cut liver into nut-sized pieces. Peel apples, cut out core with a round cutter, cut into 1cm thick slices and sprinkle with lemon juice. Mix whipped cream with crème fraîche.

Heat butter in a pan, fry apple slices on both sides, remove from pan and keep warm. Fry liver pieces in the frying residue, only then season with salt and pepper. Remove from pan and keep warm as well.

Cut onions into rings. Deglaze the roast residue with apple brandy, sauté the onions in it until light, pour in the cream mixture and let it boil away until smooth (add some soup if necessary). Finally season with salt and pepper and add parsley.

Arrange the delicate chicken liver on the apple slices, pour the sauce over it and sprinkle with parsley.

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