Goose Pate
Cold cutsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Goose Pate
| Freshly ground pepper | ||
| Salt | ||
| The same weight of goose fat fat | ||
| 1 | Goose heart | |
| 1 | Goose gizzard | |
| 1 | Goose liver | |
| 1 | Small glass cognac | |
| 1 | Onion | |
| 2 | Eggs | |
| 2 | slices | Afskorpet French bread |
| 2 | tbsp | Cream |
Instructions for Goose Pate
To prepare the Goose Pate recipe, please follow these instructions:
Remove membranes and irregularities from Goose entrails. Arrow the onion and cut it into smaller pieces. Run the liver, heart, gizzard, flare fat, French bread and onions 3-4 times through the mincer machine. Whip eggs together with cream. Pipe cognacen in and season with salt and pepper. Stir this mixture in liver mass.
Got it all in a form or a baking dish and bake in a water bath in oven roasting pan cnivi ca 35 min at 180 degrees. Let cnivi cuddle and style the cold, for it must be eaten.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328