Calves Liver Spiked With Mustard And Sage

350 g/12 oz calves' liver, trimmed
175-225 g/6-8 oz fresh white or brown
breadcrumbs
1 egg white
4 teaspoons Dijon mustard
1 teaspoon chopped sage
2 shallots, peeled and very finely chopped
5 teaspoons cornflour
salt
freshly ground black pepper
15 g/1/2 oz polyunsaturated margarine
2 cloves garlic, peeled and crushed
450 g/1 lb mushrooms, wiped and finely
chopped
300 11)1/1/2 pint veal or beef stock
100 g/4 oz polyunsaturated margarine, cut into
walnut-sized pieces (optional)
sage sprigs, to garnish

Mix the liver with enough breadcrumbs in a blender or food processor to form a smooth paste. Add the egg white, 2 teaspoons of the mustard and 1/2 teaspoon of the sage. Mix them for a few seconds until they arc thoroughly incorporated into the meat. Mix it) the shallots and the cornflour. Season well with salt and pepper.

Dust your hands with cornflour and form the mixture into 3.5 cm/11/2 inch halls €”about the size of a golf ball. Heat the margarine in a pals, 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 warmecl serving plates and keep warns.

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 and serve at once with brown rice and a fresh green salad.

SERVES 4