ReceptnaptárVeal and Goose Liver Medallions in a Wreath
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- With a sharp, thin-bladed knife, cut equal-sized round medallions from the veal leg and the goose liver, about 1-1.5 cm thick.
- Season both with salt and pepper.
- Grease a pan or baking dish generously with lard, and add the goose liver slices.
- Fry very gently over medium heat, only 1-1.5 minutes per side, until pale pinkish-gold - don't overcook, or it will dry out and turn bitter.
- Remove and keep warm.
- In another pan, quickly fry the veal medallions over high heat, about 1.5-2 minutes per side, until nicely browned but still juicy inside.
- Meanwhile, cook the peas until tender in a few minutes of boiling salted water.
- Arrange the slices on a round platter in a wreath, alternating veal medallion and goose liver medallion all the way round.
- Pile the peas in the centre of the wreath, and serve immediately, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Veal Scallops with Goose Liver · Hungarian
- Goose Liver Croquettes · Hungarian
- Leg of Veal French Style · Hungarian
- Strasbourg-Style Beefsteak · Hungarian
- Bisaltos with Garlic and Olive Oil · Spanish & Portuguese
- Weißwurst mit Brezn und süßem Senf (Munich white sausage with pretzel and sweet mustard) · German
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings