Goose Liver Pate

Ingredients

• 5 goose livers
• 1/8 funt lard (shpik)
• 3 sardines
• 1/2 stakan Provencal (olive) oil
• 1 lemon
• 2 young hen fillets
• 1/2 handful shallots
• 5-6 champignons
• 1/4 funt smoked ham
• 1/4 funt butter
• 2 eggs + 2 yolks eggs
• 1/3 + 1/2 stakan smetana
• Parmesan or Swiss cheese
• 1 batch dough

Instructions

1. Soak the goose livers in milk, lard with lard and sardines, and marinate in hot oil and lemon 2 hours.
2. Pound a hen forcemeat with lard, shallots, champignons, ham and spices; bind with a soft egg omelette.
3. Line a dough case with smetana and cheese; layer forcemeat, livers with marinade, forcemeat and sliced lard; close with a lid.
4. Bake, finishing 1/4 hour after it boils; serve with sauce 286/283 or a red sauce.