Along with frog legs and champagne, French cuisine is associated with goose liver pate. An exquisite delicacy is served on a plate, laying out slices of white bread and butter separately. It is recommended to accompany the snack with dessert wine.
Ingredients
- Goose liver - 1 kg
- Shallots - 150 g
- Cream - 200 ml
- Ghee - 25 g
- Vegetable oil (odorless) – 2 art.l.
- Ground black pepper - to taste
- Nutmeg - at the tip of the knife
- Salt - to taste
Step-by-step cooking recipe
Heat the melted butter in a deep cauldron.
Add the goose liver and fry for 7-10 minutes, stirring occasionally.
Pour in the cream and simmer for 5 minutes over low heat.
Peel and finely chop the shallots.
Place in a preheated frying pan with vegetable oil and fry until golden brown.
Put the goose liver and roast in the blender bowl.
Add salt, spices and grind until smooth.
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