Goose Liver, Fried À La Ursula 1950
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g lamb`s lettuce
- 2 potatoes, peeled, boiled, finely mashed
- 40 g bacon (smoked bacon, lean), diced, left out
- some salt and pepper, whiter
- 1 large onion (s), finely diced
- some vinegar
- some condensed milk
- some oil
- some parsley, finely chopped
- 300 g liver (s) (oose liver)
- some flour
- some oil for frying
- a bit salt
- 2 large onions, finely sliced
- some butter
Print Recipe
Pin Recipe Instructions
- Mix a dressing from oil, vinegar, condensed milk, salt, pepper and parsley. Fold in the mashed potatoes, as well as the left bacon and the diced onions. Mix everything well.
- Fold in the lamb`s lettuce and mix again. Put the lettuce on a plate and make a well in the middle.
- Flour the foie gras and fry in oil. Season with salt after frying. At the same time, heat the butter in a saucepan and sweat the onion slices in it until they have turned a light brown color.
- Put the foie gras in the hollow and spread the braised onions on top. Serve immediately, foie gras and braised onions should still be warm.
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