Goose Liver Pate

Ingredients

• goose livers
• funt lard (shpik)
• sardines
• stakan Provencal (olive) oil
• lemon
• young hen fillets
• shallots / champignons / smoked ham
• funt butter
• eggs
• stakan smetana
• Parmesan or Swiss cheese
• 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.