Recipe

Appetizer

Legumes and Goose Liver Paté

By FDL

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Legumes and Goose Liver Paté
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An exquisite paté of goose liver and legumes, shallots and a splash of Cognac

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 8
  • Recipe cuisine Italian
Preparation

Clean and dice liver. Peel and dice shallot. Melt 40 g butter in a saucepan and add diced shallot, stirring and cooking until transparent.

Add diced liver and season with salt and hot pepper. Stir and cook for 3 minutes.

Splash with Cognac and continue cooking for another three minutes. Remove from heat and add the rest of the butter, in pieces.

Add lentils and taste for salt.

Purée in a blender or put through a sieve to obtain a fine purée. Work in the cream and the diced herbs, and leave to cool.

Pour the purée into 8 clear glasses and let it cool. Serve with bread slices toasted in the oven then brushed with olive oil and herbs.

Wine pairing: Grillo

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