Goose Liver Butter Escalope with Mushroom Apples

Soak stale bread rolls in whipped cream whisked with eggs, turning several times. Mix minced meat with breadcrumbs and softened liquid, season and roll until a smooth, firm meat dough is formed. Divide mixture into 8 loaves. Cut foie gras into 4 medallions and press them into 4 of the meat loaves. Place tops on top, pressing down well on edges. Coat each of the 4 cutlets in flour, beaten egg and breadcrumbs and bake for about 15 minutes on both sides in oil and goose fat. For the Schwammerlerdäpfel soak the dried Schwammerln in soup for about 20 minutes, meanwhile boil the potatoes in salted water until soft, drain and fry lightly in a little butter. Briefly sauté the drained mushrooms in the butter, add the rest of the beef broth and sweet wine, reduce the liquid by about half and serve with the finished goose liver butter cutlets.

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