Linguine with Foie Gras Sauce

In a saucepan, boil down the veal stock together with white wine to about half. Pour in whipped cream and boil down again. Season to taste with salt and pepper. Cut 4 thin slices of the clean goose liver, each about 60 g, and put them in a cool place. Cut the remaining liver into small pieces and stir into the hot sauce. Blend thoroughly with a hand blender. If necessary, add a little cold butter to make the sauce creamy. Then pour through a sieve, season again, but do not boil up any more. Meanwhile, cook the linguine in salted water until al dente and drain. Pour in the foie gras sauce and stir in the freshly grated Parmesan. At the same time, turn the slices of liver in flour and fry in a hot pan without fat until golden brown on both sides. Arrange the pasta on plates, place a slice of goose liver on each and sprinkle with chopped parsley.

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