Goose Liver Paste
- 2 goose-livers
- 1 pork fillet
- Back fat (the same quantity as livers and pork)
- 2 tablespoons goose fat or butter
- 2 tablespoons flour
- 1 1/2 cup cream
- 2 eggs, beaten
- Salt and pepper
- Truffle
- 1 small onion
- 2 tablespoons cognac (brandy)
Slice the back fat as thinly as possible. Rub incise of a mold with a piece of fat and arrange a truffle star in the bottom; dress the uncovered bottom with slices of fat.
Put the liver, pork and remaining fat through the fine grinder several times, then add grated onion. Mix in flour cream and eggs to make a mousse; season with salt, pepper and chopped truffle. Turn into a mold, set in pan of hot water, cook until thoroughly done, testing with a straw or woodpin. Cool as quickly as possible. Loosen edges of mold with sharp knife and unmold carefully onto a platter. Garnish with strips of meat jelly.
Put the liver, pork and remaining fat through the fine grinder several times, then add grated onion. Mix in flour cream and eggs to make a mousse; season with salt, pepper and chopped truffle. Turn into a mold, set in pan of hot water, cook until thoroughly done, testing with a straw or woodpin. Cool as quickly as possible. Loosen edges of mold with sharp knife and unmold carefully onto a platter. Garnish with strips of meat jelly.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min