German Ganseleber Pate (Goose or Chicken, or Duck Pate)

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly sauté the livers in the butter so that they are still pink inside.
  • Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
  • Finely puree the mixture, one cupful at a time, in a food processor or blender.
  • Pack into an earthenware jar and refrigerate for 24 hours.
  • Serve cold on small pieces of toasted rye bread. Serves 6.
  • German Traditional Cooking.
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