5 tablespoons of butter (more or less) 2 onions, sliced 1 pound of calf liver, sliced 1/2 teaspoon of marjoram 2 apples, chopped 1 cup of apple juice or apple wine Salt and pepper
Sauté onion in butter until transparent. Add the liver and apples. Cook until brown on outside, pink on inside. Pour in the juice, cover and simmer 5 minutes. Season with salt, pepper and marjoram. Make a sauce by adding some heavy cream to pan.
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