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Cold goose liver baked in its own juice, stuffed with bolete, rolled in black sesame seed

Ingredients:

Ingredients for 4 persons:
fattened goose liver 400 g, tomatoes 300 g, bolete (mushrooms) 180 g, onion 50 g, goose fat 300 g, black sesame seed 120 g, Cumberland sauce 4 portions, fresh parsley 1 bunch, fresh herbs: rosemary, marjoram, thyme, salt, pepper according to taste.

Cooking instructions:

Use a sharp knife to cut open the fattened goose liver. By pressing the liver down with a knife, try to flatten it out as much as possible. Sprinkle it with the roughly chopped herbs, fresh parsley, salt and pepper. Heat some of the goose fat, add the finely chopped onion. Fry until it softens then add the bolete slices and flavour the mixture with seasoning (salt and pepper). Fry together until golden brown.
When ready, spread out the bolete evenly on the opened goose liver, roll it up tightly, roll it in the sesame seed and tie the roll firmly. Place the liver-roll into a baking dish, melt the rest of the goose fat and pour it over the liver. Place it into a hot oven (100°C) and bake for one hour. When ready, let the liver cool down.
Peel the tomatoes, remove the pips and cut them into small segments. Add pepper and some fresh herbs, place the tomatoes into the oven on a baking tray and dry them for 3-4 hours in a warm oven (80-90°C). Slice up the cold goose liver roll, sprinkle the slices with dry tomatoes, with bolete marinated in olive oil and Cumberland sauce-according to taste.