This is the basic set of products.

Liver /I have a veal/ cleaned from films and cut into pieces a La carte. Pour the milk and soak for 1 hour. To dry, roll in flour and quickly fry in vegetable oil. It is very important not to overcook the liver or it will become tough. The whole process will take You from 3 to 5 minutes, depending on thickness of pieces. In the process of cooking liver is necessary to salt, pepper and season with herbs de Provence.

Forest mushrooms /I already prepared fried with onions/ simmer on low heat until complete evaporation of moisture. Mushrooms turn a dark gray /almost black color and become very rich taste and aroma.

Smoked pork ham slice and fry with onions.

Mushrooms and smoked to break the blender, return to pan and dilute with milk and sour cream until smooth. Bring to a boil and warm over low heat. The amount of fluid adjust to your liking, I do it by eye, depending on the acid of sour cream and your desired consistency of the sauce. And this is the finished result.

The liver I have made caramelized onions.

Tender liver, oozing transparent juice and a stunning sauce that combines intense aromas of mushrooms and smoked is very delicious! Bon appetit!

And it's a piece of our autumn forest!