John Myers
Ingredients for 1 servings:
- 200 g lamb’s lettuce
- 2 potatoes, peeled, boiled, finely mashed
- 40 g bacon (smoked bacon, lean), diced, rendered
- some salt and pepper, white
- 1 large onion(s), finely diced
- some vinegar
- some condensed milk
- some oil
- some parsley, finely chopped
- 300 g liver(s) (goose liver)
- some flour
- some oil for frying
- some salt
- 2 large onions, finely sliced
- some butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
with braised onions on lamb’s lettuce with potato dressing, enough for 2 – 3 people as a starter
Mix together a dressing from oil, vinegar, condensed milk, salt, pepper, and parsley. Fold in the mashed potatoes, along with the rendered bacon and diced onions. Mix everything well. Fold in the lamb’s lettuce and mix again. Place the salad on a plate and make a well in the center. Coat the goose liver in flour and fry in oil. Season with salt after frying. Meanwhile, heat the butter in a saucepan and sauté the sliced onions until lightly browned. Add the goose liver to the well and scatter the braised onions on top. Serve immediately; the goose liver and braised onions should still be warm.
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