Goose Liver and Apple Canapes
Fry the apple slices in butter, sprinkle with sugar and allow to caramelise. Quench with the Port and remove from the heat.
Season the foie gras with salt and white pepper and top one slice with a slice of apple. Place another slice of foie gras on top and cut carefully into cubes.
Roll the canapés in the crushed biscuits on three sides and serve on sticks.