Le Foie Chaud aux Pommes

• 1½ pounds fresh calf’s liver, sliced
• 2 pounds tart eating apples, cored, peeled and quartered
• 1

Simmer peeled and quartered apples with white Alsatian wine until tender. Add the currants, which you have soaked in wine, and the cinnamon; keep warm.

Season sliced liver with salt, freshly ground black pepper, ground cloves and powdered thyme. Sprinkle with flour, and brown in butter for 3 minutes.

Arrange the compote of warm apples on a heated serving dish; place sauté