Goose Liver

Ingredients

• goose liver
• 20 g butter
• 1 heaping tsp flour
• 1 ladle broth
• 3 tbsp marsala

Instructions

1. Cook the goose liver as described in No. 548, then lift it out dry.
2. Make a roux with 20 g butter and a heaping teaspoon of flour browned to hazelnut color; thin with a ladle of broth and three spoonfuls of marsala.
3. Add the liver, bring back to a brief boil, and serve.