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Home > FOIE GRAS Guide and Articles  >  COLD GOOSE LIVER PATE


(cold appetizer)

Makes 12 servings

12 goose livers; 0.5 teaspoon of grated nutmeg; 1 onion; 0.75 of a white roll; 5-6 eggs; about 300 g of butter; 0.5 glass of thick sour cream; 5-6 grains of both pepper and allspice; fillet of half turkey.

Wash goose livers thoroughly, clean from films, chop finely with a knife and fry in butter (approximately 50 g) in a frying pan covered with a lid, together with 1 onion. Then add half of the roll soaked in milk, 3-4 eggs and 100 g butter; mix everything thoroughly and strain through a sieve. Add sour cream, ground pepper and nutmeg. Mix thoroughly and lay out in a casserole greased with butter all over. Bake it; don't remove from the casserole until it completely cools.

Chop turkey fillet, add the rest of the roll, 2 eggs, 1 tablespoon of butter, a little salt and nutmeg; mix everything. Shape little patties out of the obtained paste and simmer them in a stewing pan in a small amount of strong beef broth. When patties are ready and cool down, lay them out on a big plate; lay the pate around the patties shaping it uniformly; decorate with finely chopped greens or sauce.


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