Cold Pate of Veal or Goose Livers

Ingredients

• 12 goose or 1 veal goose livers or veal liver
• 1 onion
• 3/4 French roll
• 6 eggs
• 1 funt butter
• 1/2 stakan smetana
• 5-6 grains each plain and English pepper
• nutmeg, salt
• 1/2 turkey turkey fillet
• 1 batch lanspik (aspic)

Instructions

1. Fry the scraped chopped livers with onion; add soaked roll, eggs, butter and pound; add smetana and spices.
2. Bake in a pan and cool.
3. Make small turkey-fillet cutlets, dip in mousse, and surround the turned-out pate (or set with lanspik in a border mold).