Fried Chicken Liver with Apple Cookies

flour, fry in olive oil, season and remove from the frying pan. Add the diced bacon, mushrooms and shallots to the frying pan, stir-fry, add the liver cubes repeatedly and finish with the diced flowers.

Tourniquette the carrots, blanch them in salted water, drain and add a flake of butter and sugar.

Swell the polenta in water and butter and fold in a grated apple, sugar and egg. Shape the mixture into cookies and bake in olive oil and butter flakes until crispy.

Peel the remaining apple, remove the core, cut into rings and sauté in butter and a pinch of sugar.

Arrange everything on a flat plate and garnish with the remaining dost.

“Bergerie de Liter’Hortus” from Languedoc (Pic Saint Loup).

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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