1. Clean the calf's liver, remove the membranes and cut it into finger-thick slices.
2. Cut the apples into thick rings and the onions into rings.
3. Fry the onions in the 2 dkg of butter specified for the topping until golden brown, remove them, then brown the apple rings on both sides.
4. Dredge the liver slices in the specified flour just before frying.
5. Brown both sides of the liver slices in the 3 dkg of butter specified for the liver, then finish cooking over moderate heat. Use a clean food thermometer in the centre of the thickest slice to check that it reaches 75 °C for at least 30 seconds; a short cooking time or a pink colour alone does not confirm that it is cooked through. Finally season with salt and pepper.
6. Crown the liver with the fried onions and apples and serve with mashed potatoes.
Tip: Slices of equal thickness cook more evenly. Remove the liver once it reaches the specified internal temperature so it does not dry out further.
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