Goose liver pâté is a delicious French specialty. This creamy and rich-flavored appetizer is perfect for serving during special occasions. Its preparation requires various ingredients, such as goose liver, pork and veal, gelatin, and a blend of spices. The pâté is then cooked at a low temperature for 3 hours, resulting in a soft texture and irresistible taste. Serve it with fresh bread croutons and a white wine glaze 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 on 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
Top with 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 will place a parchment paper funnel and bake in the oven for 2 hours
After baking, let it cool and pour the liquid gelatin through the funnel
Refrigerate before serving
Immersion Blender
Mixing Bowl
Pan
Oven
Francia
| Energy (kcal) | 186.62 |
| Carbohydrates (g) | 8.03 |
| of which Sugars (g) | 3.41 |
| Fat (g) | 6.58 |
| of which Saturates (g) | 2.66 |
| Protein (g) | 22.98 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.07 |
