Hungarian liver of goose. Daniel has been to Hungary with work this week, lecturing a course. As a gift from the ones attending the course, he got a piece of Hungarian foie gras, prepared the Hungarian way by the wife of one of the attendants. It was a very thoughtful gift, and we ate it as an entrée to Saturday's dinner.
Daniel fried white bread in the goose fat, put rocket salad and the fine sliced liver on it, and topped with fried bacon. I'm a little skeptic to liver, but this was very tasty!