Clean the goose liver, cut into small pieces and fry with coarsely chopped onions in a pan in hot goose lard. Salt, pepper and season with chili and possibly allspice (new spice). Mince the hot mass in a meat grinder and fill it into a terrine form lined with cling film, cover with the lard. Refrigerate for several hours, preferably overnight. Fill with goose lard again and let it cool down again. Turn out of the tureen, cut into pieces and decorate with freshly ground colored pepper. Toast slices of white bread and serve with goose liver.
Preparation Tip:
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