An irresistible delicacy for the aperitif. A worthy prelude to the roast goose feast.
1. cut the flomen into coarse cubes. Clean the liver from skins and tendons and dice.
2. put the flomen in a saucepan with an apple cut into slices, an onion sliced into fine rings, the chopped garlic cloves and the marjoram and simmer gently at a low temperature for about an hour.
During the last five minutes, add the liver. Season everything with salt and season with pepper.
4. pour the lard through a sieve into a stockpot. Grind the collected roasted onions, apple and liver pieces in a hand mixer. Spread on toasted brown bread while still warm.
Martina Meuth and Bernd Neuner-Duttenhofer Star 51/95