Escalope of Goose Liver "à la Belle Strasbourgeoise" - Strasbourg , Alsace, France

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Escalope of Goose Liver "à la Belle Strasbourgeoise"

  From the restaurant "MAISON DES TANNEURS" in Strasbourg 

  Ingredients to serve 6 people 
750 g of goose liver
4 pippin apples (cut in slices and seeds removed)
10 slivers of truffles
50 g of flour
200 g of butter
10 cl of veal stock
Madeira wine
salt
spices

  Preparation 
Remove the nerves from a fresh goose liver. Cut the liver into medaillions of 15 mm. Season with salt and fine spices. Flour the liver medaillions and half-cook them in a pan with butter. Place the apples, which have been cooked in butter, on the plate. Pose the liver medaillions on top of the apples and garnish with the truffle slivers. Pour the veal stock to which the Madeira wine and a bit of truffle juice has been added around the plate.
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