Noodles Dough :

1 egg,
100 grams of wheat extra fine semolina.

Goose liver :

1 fresh goose liver.

Preparation :

Noodles Dough :

Mix well the egg and the semolina during about 10 minutes so that the dough is very homogeneous. If it is too liquid, add some wheat semolina flour. If it is too dry, add some water.
Display the dough, in the wished thickness and length.
Let dry slightly the noodles dough.
Once dry, dust with flour, then roll the dough and cut strips of 1 cm width.
Cook pastas to your taste.

Foie gras or goose liver :

Cut the goose liver obliquely in nice regular slices.
Reserve the scraps to make the sauce.
Salt, pepper the slices of liver lad then dust with flour them,
Remove the flour in excess,
Reserve the whole.

The Sauce :

Cut the scraps of goose liver in small fragments, drop and fry them in a pan, salt, pepper.
Let cook 1 minute then deglaze with a glass of white wine, let reduce a little, then add 1/3 of liter of poultry gravy and let cook 10 minutes.
Thicken and cremate the sauce to your taste.
Mix and strain in the Chinois (sieve).
Rectify the seasoning and keep warm.
Fry the goose liver and serve.