Calf’s Liver with Lavender Flowers and Grape Sauce

Cut the grapes in half and remove the seeds. According to the rules of “Grande Cuisine” you could also skin the grapes.

Rub the calf’s liver dry and sprinkle some lavender flowers over it. Press blossoms into the meat with a plating iron, mottle with cornstarch and fry in hot olive oil until golden brown on both sides. Remove from frying pan and keep warm.

Rub out frying pan, sauté shallots in a little olive oil, extinguish with meat glace and red wine. Reduce and thicken with rice starch mixed in a small amount of red wine. Add grapes, bring to a boil briefly and dress.

Serve: Bush beans with lots of savory go very well with this.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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