Goose liver pate, a famous French delicacy traditionally present on the Christmas table, is almost impossible to make at home, as you need to have a specially fed goose on hand. However, the liver of a standard goose also makes a very tasty dish.
It is necessary
-
- For goose liver pate:
- 500 g of goose liver;
- 150 g fresh oil;
- 2 tbsp lard;
- small onion;
- 10 g dried mushrooms;
- black pepper;
- nutmeg;
- ginger;
- salt.
- For pork liver pâté:
- 3-4 goose livers;
- 4-5 bunches of roots for soup;
- 1 bunch of parsley;
- 10 celery leaves;
- 2 heads of onions;
- 1 kg of minced pork from ribs;
- 1 kg of bacon;
- 1 kg of small fresh mushrooms;
- 60 g butter;
- 1 glass of grape juice;
- 1 cup grilled meat sauce
- black pepper;
- Bay leaf;
- salt;
- pork fat (for pouring).
Instructions
Step 1
Goose liver pate
Soak the mushrooms overnight in a small amount of water, drain the water in the morning and cook in salted water (the water should cover the mushrooms by two fingers), the broth should boil at least half, but do not drain the broth.
Step 2
Wash and peel the onion, cut into thin rings, pour a little oil into the pan, simmer the onion until transparent, but without browning. Rinse the liver with running water, cut into small pieces, add to the onion, simmer for about 15 minutes.
Step 3
Pass the stewed onion and liver through a meat grinder 2-3 times, add oil, pepper, grated nutmeg, ginger, salt and mushroom broth to the minced meat, mix thoroughly, put on a flat dish in a pyramid.
Step 4
Goose liver pate with pork
Clean the goose liver from films and bile ducts, rinse, cut into large pieces, at least 1 centimeter. Rinse, dry the mushrooms, cut off the legs about half, stuff the pieces of liver with the legs of the mushrooms. Wash, dry and mince soup roots, half a head of onion, parsley and celery leaves, add a little salt.
Step 5
Take a porcelain bowl (you can also use a glass one), put a little vegetable puree on the bottom, a piece of liver on top, then again the vegetable mixture, and alternate until the food runs out, the last layer should be vegetable puree, leave the liver like that until you prepare the other ingredients.
Step 6
Take the mushroom caps and simmer them in a deep skillet in butter along with grape juice. Melt some bacon in a frying pan, chop half the onion, fry the remaining mushrooms (whole, legs, caps) with onions in melted bacon, sprinkle with black pepper. Add minced meat to the mushrooms, as soon as they soften, wait for the mixture to stew and add 2 tablespoons of grape juice.
Step 7
Put several thin pieces of bacon on the bottom of a deep and wide bowl, cover with a mixture of minced meat and mushrooms on top, peel the marinated liver from ground roots for soup, put on the minced meat and mushrooms, and on top - again a mixture of minced meat and mushrooms, continue to alternate layers in the same way, until the food runs out. Place a few pieces of bacon on top of the last layer.
Step 8
Cover the bowl very tightly, you can cover the edges with thick dough. Put a bowl in a saucepan, pour water to half the bowl (this will be a water bath), heat the oven a little, put a water bath there and cook the pate over low heat for 2.5-3 hours, add water if necessary.
Step 9
Remove the pate from the oven, open the lid, add the grape juice, close the lid and cool to room temperature. Cut the pate into thin slices and serve with a cold dish, serve hard-boiled eggs, slices of oranges and lemons, olives, mayonnaise as a side dish.
