Foie gras - Goose liver pate

Foie gras

Along with the truffles and the black caviar – foie gras is among the top delicacies of all time. Even the ancient Egyptians adored his tender and intense taste. In Rome, they inherit the tradition of preparing foie gras, and for better taste fattening geese with dates. The modern history and glory of the dish as an aphrodisiac comes from Southwest France and Alsace somewhere around 1778.

Prepare a terrine of foie gras from the previous day to allow time to develop a wealth of spices and flavors.

Ingredients for terrine 500 g

  • 500 g goose liver
  • 1 clove of garlic
  • 1 tsp white pepper
  • 2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon

Boil the liver in a saucepan with salted water and cook for about 15 minutes. Grate the clove of garlic and prepare the spices. Blend everything together until you get a homogeneous mixture. Pour the warm mixture into terrine and leave in the fridge. Cut into large rectangular pieces and serve. Good manners require that you use a smooth circular knife. Anoint directly on toasted slices. Serve with sweet wines, a glass of white wine or Porto.

seewines

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