Chicory with Calf’s Liver

1) Clean, rinse, dry and halve the chicory. Rinse rosemary, shake dry and chop except for a small bit for garnish, remove peel from onions, halve and cut into half rings. Rinse and dry the calf’s liver and cut into strips. Heat fat in a frying pan. Fry the liver, turning until golden brown. Finally, add the onions and fry. Season liver with salt and pepper. Remove and keep warm. Fry the chicory halves briefly in the hot frying fat. Add rosemary and juice of one lemon. Extinguish with clear soup. Cover and steam for 5 minutes. Arrange chicory and liver and garnish with rosemary and lemon wedges. Serve with mashed potatoes.

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