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Castaing goose liver escalopes with Leimental cherries
Two slices of Castaing goose liver at 70g
150 g cherries from Leimental
100 g sugar
Carmelize the sugar, add the cherries, let cook slowly for 5 minutes.
Roast the goose liver on both sides in a hot pan without grease,
put in the center of a platter and decorate with the cherries.
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Goose liver Millefeuille
1 kg goose liver
15 g salt
3 g white pepper
1 dl dry Sherry "Tio Pepe"
1 truffle (40g)
Clean the goose liver with the backside of a knive. Marinate in
Sherry, salt and fresh pepper. Let everything rest for a day. Put
the goose liver in a form and poach at 120°C for twenty minutes.
Let it cool in the fridge. Cut the truffle into fine slices. Cut
the goose liver in three parts of the same size and put it together
with the truffle slices in a form. Let rest for some moments (under
pressure).
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