Spicy Bread Sound with Poultry Liver and Apple Ragout

Beat the milk and eggs heartily, then work in the flour leisurely and season the dough a little bit with salt. Cover the baking bowl and let the dough swell for at least 30 min. In the meantime, peel and core the apples and cut them into cubes. Cut the rolls into slices and put them in a frying pan with hot oil. Sprinkle with the herbs and half of the shallot cubes. Pour the batter over the top and fry the buns until golden brown on both sides. Cut the chicken liver into cubes and fry them briefly in a separate frying pan with oil, then remove and cover with aluminum foil. Now in the frying pan, sauté the remaining shallot cubes until translucent, add the apple cubes and sauté well. Extinguish with Calvados. Add mustard and crem fraiche and season with salt and pepper. Repeatedly add the liver cubes briefly. Cut the bread in half and serve with the liver ragout.

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