Bun with Goose Liver
Peel the apples, remove the seeds and cut into small cubes. Remove the rough skins from the goose liver and lightly pepper. Cook the apples with the butter in a nonstick pan on all sides, then pour in the white wine.
Sprinkle the liver with olive oil & rosemary and season with salt and pepper. Serve as follows: Cut a roll, put it on a plate, spread the goose liver on top of the bottom bun and garnish with apples and rosemary. Place the top bun on the oblique and serve.