Goose Liver Mousse

Remove coarse skin and veins from the goose liver, cut into bite-sized pieces and fry very briefly in olive oil. Add sage, parsley, shallots, pepper and nutmeg, extinguish with white wine and simmer on low heat for a maximum of 3 minutes – the liver must still be pink inside. Then finely puree the whole thing with a blender and season with salt. The whole thing doesn’t look very inviting, but it tastes terrific and is relatively low in fat.

If you like, fry slices of white bread in olive oil and rub them briefly with garlic, or slice apples and pears very finely and put a dollop of foie gras mousse on top. Have fun with the finest goose liver pleasure.

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