Salad with Chicken Liver and Raspberries

Rinse liver, dry, remove white skin and cut into slices. Peel the shallots and chop finely. Rinse lettuce, spin dry and pluck leaves into bite-sized pieces.

Select raspberries, rinse and drain. Heat oil and butter (1), fry liver and shallots in it for about 3 minutes, remove and keep warm with closed lid. Pour out fat from frying pan, dissolve drippings with vinegar, extinguish with clear soup and boil to one third liquid, remove from stove, add butter (2) with whisk. Season to taste with salt and freshly ground pepper. Arrange leaf salad with raspberries and liver, drizzle sauce over it.

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