Goose liver sandwich

1 serving


Soak goose liver for 2 hours in water, then cook for 15 minutes. Liver readiness is checked with a needle: if red juice does not appear at the injection site, then it is ready. Put the liver in a small dish, pour boiling fat, salt slightly and put in a cold place. Cut the cooled liver into thin slices and lay on the bread spread with butter. Lubricate the liver with dissolved gelatin 3-4 times on sandwiches and put them in a cold place. Garnish with green salad, tomatoes or cucumbers before drinking sandwiches