Goose liver pâté is a delicious French specialty. This creamy and rich-flavored appetizer is perfect for serving during special occasions. Its preparation requires the use of various ingredients, such as goose liver, pork and veal, gelatin, and a mixture of spices. The pâté is then cooked at a low temperature for 3 hours, resulting in a soft consistency and an irresistible taste. Serve it with fresh bread crostini and a splash of white wine for an unforgettable tasting experience.
Prepare a dough with flour, salt, butter, 1 egg and enough water; let it rest for 4 hours
Meanwhile, clean the goose liver and slice it
Chop the veal and pork, and marinate them with white wine, salt, pepper, spices, chopped parsley, and onion
Roll out the dough in a lined mold
Place 3 or 4 slices of lard at the bottom, add the marinated meat, then the liver, and another layer of marinated meat
On top of everything, add some slices of lard; fold the edges of the dough to cover the filling
Brush the surface with a beaten egg yolk and make a hole in the center where you'll place a parchment paper funnel, then let it cook in the oven for 2 hours
After cooking, let it cool and pour the liquid gelatin through the funnel
Refrigerate before serving
Mixer ad immersione
Terrina
Padella
Forno
France
