02 January 2013,23:46 by

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To do the calves’ liver spiked with mustard and sage, you have to mix the liver and breadcrumbs in a blender. Then add sage and mustard, mix. Make into meatballs, arrange in a plate and add mushroom. Put syrup to make it tasty.
Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix the liver with enough breadcrumbs in a blender or food processor to form a smooth paste.
  • Add the egg white, mustard and sage. Mix them for a few seconds until they are thoroughly incorporated into the meat.
  • Mix in the shallots and the corn flour. Season well with salt and pepper.
  • Dust your hands with corn flour and form the mixture into 1 inch balls - about the size of a golf ball.
  • Heat the margarine in a pan, fry the garlic and chopped mushrooms for 2 minutes.
  • Bring the stock to the boil in a saucepan. Lay a piece of wet greaseproof paper in a steamer.
  • Spread the chopped mushrooms on top. Arrange the liver balls on the mushrooms, cover with a tight-fitting lid and steam over the stock for 6 minutes.
  • Arrange the meatballs on 4 warmed serving plates and keep warm.
  • Stir the mushrooms and any meat juices into the stock. Add the remaining mustard and sage.
  • Boil rapidly to reduce until syrupy. Whisk in the margarine, bit by bit, until the sauce is creamy.
  • Pour over the meatballs, garnish with sprigs of sage.
  • Serve at once with brown rice and a fresh green salad.


  • 750 grams calves' liver, trimmed
  • 500 grams fresh white or brown breadcrumbs
  • 2 egg white
  • 8 teaspoons Dijon mustard
  • 2 teaspoon chopped sage
  • 4 shallots, peeled and very finely chopped
  • 10 teaspoons corn flour
  • Salt
  • Freshly ground black pepper
  • 30 grams margarine
  • 4 cloves garlic, peeled and crushed
  • 750 grams mushrooms, wiped and finely chopped
  • 600 ml veal or beef stock
  • 200 grams margarine, cut into walnut-sized pieces
  • Sage sprigs, to garnish

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