Mousse de Foie Gras

Ingredients

• 180 g Goose liver
• 10 ml Cream
• 10 ml Madeira
• 1 pinch Salt

Method

1. Clean the goose liver. Take away all white strings. Cut the goose liver in pieces.
2. Heat up and cook the goose liver, madeira, and the cream then cook on slow heat until goose liver is cooked through.
3. Blend it up and cool it down for a couple of hours.
4. Before serving it, frothy up.