Peel the celeriac. Divide the celeriac into 8 equal slices, about ½ cm thick. Halve the lemon. Squeeze one half and add the juice, together with ½ tsp. of salt, to the stock from the celeriac. Boil the celeriac slices for five minutes, until they are cooked but still crunchy. Keep the celeriac warm.

Halve the slices of calf liver. Heat the butter in a frying pan and fry the thin slices of veal liver for 1 minute on both sides. Sprinkle them with salt and pepper after frying. Keep the liver warm. Wash the apple, core it and cut into thin slices. Add the red wine to the braising juices and allow to reduce a little. Dissolve the redcurrant jelly in this mixture.

Peel the onion and cut into very thin rings. Place a slice of celeriac, topped with a slice of calf liver and a slice ofapple, on pre-warmed plates. Cover the liver with another slice of celeriac, followed by a slice of veal liver and slices of apple. Pour a little sauce around the cake. Garnish with red onion rings, a slice of lemon and a sprig of mint or lemon balm.

Tips:
* Replace the calf liver with veal sweetbreads.
* Lay a thin slice of pineapple or pear between the celeriac and the calf liver.