1 foie gras
300 g mushrooms (fresh or pickled)
200 ml red wine
100 ml cream for cooking
The liver is washed and drain water. Cut into slices about 1.5 cm thick. Fry in heated Teflon pan without oil as a continuous smear with honey water. Arrange on paper to drain off excess fat. Apple peel, cleared and fry as liver - with honey water. Mushrooms and onions chopped and fry without oil. The wine is placed in a small saucepan, heat and boil off when in half, added cream. In the plates are arranged bed of apples on them ranks liver, pour in wine sauce, and from countries put the mushrooms and onions.