Roasted Goosliver Slices
Sült libamájszeletek
(for 4 persons)
Preparation
Soak 700-750 g goose liver for one hour in sufficient cold milk to cover,
then drain and wipe dry. Braise 1.5 kg diced goose fat with 30-40 cl
cold water and 1 medium onion cut into quarters, then reduce the liquid
until only the fat is left and strain. Heat the fat, place the liver in it and
fry over a gentle heat until the liver is tender and golden. Remove from the
fat, cut into thin slices and serve immediately sprinkled with a little
sweet paprika.
Recommended wines
Hajósi cabernet, Villányi vörös
Edited by: János Mohácsi (mohacsi@fsz.bme.hu)
Roasted Goosliver Slices