Goose liver is one of the culinary attractions of Pannonia. Once the vast flocks of geese provided a magnificent sight in the meadows and heaths. The geese were grown for feathers, meat, but also force-fed – for the liver which can grow more than a pound. It is most commonly offered as a hot appetizer and enriched with various side dishes. The version with roasted apple is a big challenge because the entire meal is given a sweet-sour refreshing taste.
100 g of goose liver; 1 apple; 2 tablespoons butter; 100 g croquettes; salt and ground pepper
Goose liver is cut into three pieces and then fried in butter. Apple is cut into circles and also fried in butter. Each piece of liver is placed on a ring of fried apples and covered by another. Serve with croquettes. The meal is served warm.