1. cut the liver into strips.
Rinse the cherries, remove the pits and cut them in half.
3. turn the liver in flour on the other side and roast in the butter for 2-3 minutes. Remove, season with salt, season with pepper and keep warm.
4. boil the roast stock with clear soup and port wine, boil a little bit, season with salt, pepper and mustard. Bind (assemble) with the ice-cold butter pieces.
Add the cherries and heat. Cut the mint into thin strips and add it with the liver. 5.
Serve with tagliatelle or (better) sparrows and a Sauvignon blanc from Tourraine.
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