Orange Liver

For the orange liver, peel the oranges, remove the white inner skin, separate the segments from the membranes and set aside. Rinse liver, dry and cut into tender strips. Peel onions and chop finely.

Heat butter in a frying pan, fry liver strips and onion in it until hearty. Extinguish with hot clear soup. Add 2/3 of the orange wedges and steam gently for another 3-4 minutes.

Season with curry, salt and sugar and thicken the sauce with crème fraîche. Arrange the orange liver in a serving bowl and garnish with the remaining orange wedges.

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