Goose liver pâté (2)
Instructions
Clean the liver and cut into 8 slices that you of truffle pieces, watering of Madeira and letting it sit for 2 hours.
Chop the flesh and half the bacon, chopped mushrooms and add them to the meat; seasoned with salt, pepper and cognac.
Take a pan and foderatela with slices of bacon and spalmateci all around the meat and fill the pan with alternating a layer of meat and a slice of liver.
On the surface lay a sheet of baking paper.
Simmer for 2 hours and serve cold.
Ingredients and dosing for 4 persons
- 1 goose liver
- 1 truffles
- 5 tablespoons of madeira wine
- 500 g of pork loin
- 250 g of bacon
- 200 g of mushrooms
- 1 teaspoon of cognac
- Salt
- Pepper