Cold Goose Liver Pate

Ingredients

• 12 goose livers
• 1/4 funt fresh lard (shpik)
• 4 eggs
• 1 1/2 stakan grated stale roll
• 3 truffles
• 1/2 lemon
• 3/8 funt butter
• 3 stakan milk
• nutmeg, salt

Instructions

1. Fry the soaked chopped livers with lard; beat in eggs, grated roll, truffles, lemon, nutmeg and salt.
2. Bake in a crumbed pan, then pound with fresh butter and sieve.
3. Shape, smooth with an oiled knife, garnish with aspic/mayonnaise, and serve with sauce 411 (or hot with 430/392).