Goose Liver for Martin’s Day

First of all: my family traditionally had a roast goose on Martin's Day. It was a fine custom. Today, St. Martin's Day falls on a simple Wednesday - and there are only two of us ... there was too little time for a leg of goose or a goose breast. So I prepared myself for a foie gras, which was also very good, which is why I am happy to share the recipe with you:

Preparation 2: Preheat the oven with a plate to 100 degrees, cut the onions into slices. Rinse the liver, pat it dry again and cut it crosswise so that the pieces are no longer so thick, then flour and knock off the excess flour.

Fry the liver in the heated clarified butter over medium heat until the underside is gently browned, then turn and let the other side take color too. Season with salt and pepper and keep the pieces warm on the plate in the oven until the sauce is prepared.

Fry the onion slices in the remaining pan fat until they are golden brown and cooked through. Pour in the cream, season with a little pepper and salt and continue to simmer until the sauce begins to become thick. Season to taste with Madeira and serve the fine sauce with the fried goose liver on plates.

I served mashed potatoes and buttered Brussels sprouts with it.