675g/1½lb Goose Liver
150g/5oz Goose Fat
2 Eggs, beaten
150g/6oz Fresh Breadcrumbs
Rice or Fried Potatoes to serve
1. Cut the liver into 8 slices and beat each slice with a meat mallet or rolling pin to flatten it.
2. Season lightly with salt then roll the slices firstly in the flour, then in the beaten egg and finally in the breadcrumbs to coat on all sides. Shake off the surplus breadcrumbs.
3. Heat the fat in a large frying pan until very hot, add the coated liver slices and fry for a few minutes on each side until golden brown. Serve immediately with rice or fried potatoes.