600 g/1 lb 6 oz goose liver, 150 g/ 6 oz goose fat, 2 eggs, 50 g/2 oz flour, 150 g/6 oz breadcrumbs, salt
Cut the liver into 8 equal slices with a very sharp knife. Beat each slice to flatten it. Salt slightly. Roll the slices in flour, beaten egg and breadcrumbs, shaking off the surplus.
Heat the fat, fry each slice until golden brown on both sides (use fish slice or spatula to turn them over). Don't overcook the liver, it should stay pink in the centre. Serve with rice or fried potatoes.
Hajósi cabernet, Villányi vörös