Wash the goose liver well and soak in milk for one hour.
Remove from the milk, then dry and salt.
Heat the lard in a pan, then add the goose liver, and cook for several mins. until it begins to colour; then dilute with a tbsp. of water.
Add the cleaned onion and a little salt.
Steam in the oven until the liver is roasted in its own fat.
Leave it in the oven uncovered for a while, in order to roast it well on all sides.
Then put the goose liver on a china dish, mix paprika into the fat and strain over the liver.
Put into a refrigerator.
Cut into slices, arrange on a bed of French salad and put the fat on the two sides of the dish.