Cold Goose Liver Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- goose livers
- funt fresh lard (shpik)
- eggs
- stakan grated stale roll
- truffles
- lemon
- funt butter
- stakan milk
- nutmeg, salt
Instructions
- Fry the soaked chopped livers with lard; beat in eggs, grated roll, truffles, lemon, nutmeg and salt.
- Bake in a crumbed pan, then pound with fresh butter and sieve.
- Shape, smooth with an oiled knife, garnish with aspic/mayonnaise, and serve with sauce 411 (or hot with 430/392).