Method:

1. Boil the potatoes in salted water, when done, drain the water and put back on low heat to evaporate the water

2. Peel the celeriac and dice. Boil in hot salted water until done.

3. Peel the apples, cut them in big dice, bake the apples and add the celeriac.

4. Dry the liver on kitchen paper and season with salt and pepper. Add a thin coat of flour and bake the liver.

5. Cut shallots in julienne. Remove the liver from the pan after baking (allow to rest on a warm spot, on top of the oven) and add the shallots to the pan.

6. Crush the garlic cloves and add to the shallots.

7. Add the red wine to the shallots (optional: add madeira if you have) and allow to reduce until half

8. Add milk, egg yolks and butter to the potatoes and mash them.

9. Add mustard, nutmeg, pepper and salt to the potatoes.

10. Serve all.