Goose liver pâté
Home-made poultry offal pâté is extremely popular in Europe as a Christmas dish, prepared for larger celebrations. It is usually served whole and cut into portions just before serving. In everyday life, pâté is a good ingredient of nutritious sandwiches.
Ingredients:
- 600 g cooked goose meat (meat from 2 legs)
- 12 dried or smoked plums
- 2 cooked carrots
- 2 cooked parsleys
- 1 large onion
- 1/3 stick of butter
- 2 eggs
- 1 tablespoon of dried marjoram
- 1-2 teaspoons of herb pepper
- 1/3 teaspoon of ground black pepper
- 1 Graham or Kaiser bread roll
- + ½ glass of goose broth or water for soaking
- 4-5 tablespoons of breadcrumbs
- salt to taste
Preparation:
- Peel the onion, dice and fry lightly in a little bit of butter until glazed.
- Soak the roll in broth;
- Mince meat, carrots, parsley, onions (with butter), roll (do not squeeze out broth) twice in a meat grinder using the finest hole plate;
- Add eggs, marjoram, pepper, breadcrumbs, stir everything thoroughly, season with salt to taste;
- Add soaked plums to the meat, stir gently;
- Place the meat in a buttered tin and sprinkle with breadcrumbs (up to half the height), press down well, cover with an aluminium mould;
- Roast the pâté for 20 minutes at 180° C, then reduce the temperature to 160 degrees and roast for another 35 minutes;
- After roasting, leave the pâté in the tin to cool completely;
- Before taking out, separate the edges of the pâté from the tin with a knife, place a cutting board on the tin and turn over.
