Goose liver Paté
Instructions
Prepare a paste with flour, salt, butter, 1 egg and just enough water; Let stand for 4 hours.
Meanwhile clean the foie gras and cut it into slices.
Chop the veal, pork and marinate them with white wine, salt, pepper, spices, parsley and chopped onion.
Roll out the pastry on a mold lined.
Placed in the bottom 3 or 4 slices of bacon, put the meat marinade, then the liver and yet another layer of marinated meat.
Above all put the slices of bacon; fold the edges of the dough to cover the filling.
Brush the surface with beaten egg yolk and drill a hole where you put a funnel of baking paper and cook in the oven for 2 hours.
After baking let cool and through the funnel, pour the liquid gelatin.
Put in refrigerator before serving.
