Goose Liver with Madeira Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 30 grams flour
- 0.5 ½ bunch soup greens, cut into fine strips
- 1 onion (s), finely chopped
- 2 tomato (s), peeled and diced
- 500 ml broth, instant
- 2 cl Madeira
- salt
- 1 pinch (s) sugar
- 4 liver (s) (goose liver)
- 4 slices white bread, roasted golden yellow
- 2 large apples, cut into rings
- some lettuce
Print Recipe
Pin Recipe Instructions
- Heat the butter, sprinkle in the flour and let it brown lightly. Add the soup greens, onions and tomatoes and fill up with the hot broth. Reduce the sauce halfway while stirring occasionally. Pour through a sieve. Season with Madeira, salt and sugar and keep warm.
- Fry the apple rings in butter on both sides for 3 minutes and keep warm. Wash the liver, pat dry, dust with flour and fry in butter for 3 minutes on each side. After the first side is fried, season with salt and pepper, turn, fry, season.
- Arrange some lettuce leaves on a plate, place the toast slices on top, place the apple rings on top and the liver on top. Pour Madeira sauce over it and sprinkle with parsley. Suffice the rest extra.
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