Composition / ingredients
Cooking method
So, the recipe for goose liver pate:
Prepare the liver for cooking: wash, dry and remove the streaks.
Melt 20 grams of butter in a saucepan together with vegetable oil.
We put the prepared liver into the resulting mixture. And fry on low heat for up to seven minutes on all sides. At the same time, season to taste with pepper and salt.
Add cream to the liver and simmer on very low heat for a couple more minutes.
We clean, wash, cut onion and carrot into cubes.
Lightly fry the vegetables over medium heat with vegetable oil until soft.
Put the contents of the saucepan in a bowl and beat it with a blender at medium speed.
Add the fried vegetables to the resulting mousse and beat well again until smooth. If necessary, add spices, bring the pate to the perfect taste.
Spread the pate on the molds and smooth it a little on top.
In order for your goose pate not to dry out before serving to the guests, melt 50 grams of butter and pour the treat on top. Garnish with herbs or seasonings, refrigerate for half an hour and serve.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Goose liver - 412 kcal/100g
