Preparation: about 20 min.
Frying: 4-6 min.
Should not be frozen.
4 slices of veal liver
flour, salt and freshly ground pepper
50 g [1,75 oz] cream cheese
250 g [9 oz] mushrooms
1 can of tomato puree
fresh or dried basil
100 g [3,5 oz] bacon in slices
75 g [2,5oz] butter/margarine
 Turn the liver slices in flour, mixed with salt and freshly ground pepper. Let the slices rest a little.
 Clean the leeks and cut them in two or three. Boil them tender in lightly salted water. Let them drain off well and set aside.
 Mash the cream cheese, stir it into about 1 dl / 0,2 pt of the leek broth and pour the mixture over the Leeks. Keep them warm.
 Saute the onion rings and cleaned, sliced mushrooms in 1-2 tablespoons butter. Pour in 2 dl / 0,4 pt leek broth and the tomato puree and cook for 3-4 min. Season with basil and thicken the sauce with a little flour stirred in water.
 Fry the liver slices 2-3 min. on each side in the rest of the butter and fry the bacon slices crisp in the fryingpan. Arrange the liver and bacon on a hot serving dish and add airy mashed pottoes.
 Server the liver with the hot leeks and the mushroom sauce.