Goose liver in tomato sauce

Required Products:

350-400 g Goose liver

40-50 g butter

1 glass ketchup

2 glass rice

1/2 glass yellow cheese grated

salt, pepper, chopped parsley

Rinse goose liver, scald, fry-those with butter in a pan, season with salt and pepper. Pour ketchup and boil for 1-2 minutes.

Boil addition salts with Fig.

Crumbly rice porridge mixed with cream cheese, lay heaped on a platter made in the center of a large funnel and fill it with liver sauce.

When serving, sprinkle the dish with greenery. Rim slides pour rice stripe ketchup.