Summary

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

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Instructions

1. 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.
2. Fold in the lamb`s lettuce and mix again. Put the lettuce on a plate and make a well in the middle.
3. 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.
4. 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.