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Recipe by
Goose liver pâté is a delicious French specialty. This creamy, richly flavored appetizer is perfect for serving on special occasions. Its preparation requires the use of several ingredients, such as goose liver, pork and veal, gelatin and a spice blend. The pâté is then cooked at low temperature for 3 hours, resulting in a soft texture and irresistible taste. Serve it with toasted fresh bread and a white wine glaze for an unforgettable taste experience.
Step 1 of 9: Prepare a dough with flour, salt, butter, 1 egg and enough water; let it rest for 4 hours
Step 2 of 9: Meanwhile, clean the goose liver and cut it into slices
Step 3 of 9: Chop the veal and pork and marinate them with white wine, salt, pepper, spices, parsley and chopped onion
Step 4 of 9: Roll out the pastry on a lined mold
Step 5 of 9: Arrange 3 or 4 slices of lard on the bottom, add the marinated meat, then the liver and another layer of marinated meat
Step 6 of 9: Place slices of lard on top; fold the edges of the dough to cover the filling
Step 7 of 9: Brush the surface with a beaten egg yolk and make a hole in the center where you will insert a funnel made of parchment paper and bake for 2 hours
Step 8 of 9: When cooking is finished, let cool and pour the liquid gelatin through the funnel
Step 9 of 9: Refrigerate before serving
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
