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Liechtenstein cuisine

Leberle (sautéed liver)

Thinly sliced calf's liver sautéed with onion and sauce, served with potato rösti.

With care: in a safer version

Leberle (sautéed liver)LIECHTENSTEIN CUISINE
Leberle (sautéed liver) — Liechtenstein cuisine. Photograph of the dish.

Ingredients

  • calf's liver
  • onion
  • butter
  • flour
  • stock
  • vinegar or wine
  • parsley
  • potatoes

How it is prepared

The liver is quickly fried and briefly simmered with onion and sauce; it is usually left pink inside.

Food safety with low immunity

  • Cook meat right through: steaming hot inside, with no pink parts or pink juices.

How to prepare it during treatment

Traditionally left pink — during neutropenia cook the liver until no pink remains (71 °C). Liver is very high in vitamin A — ask your doctor how much is fine.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Best eaten freshly fried and hot. Refrigerate leftovers within 2 hours and eat within a day.

Reheating

In the oven until hot throughout; a microwave makes it soggy.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Liechtenstein: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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