Goose liver pate

6 servings
1 hour

So, the recipe for goose liver pate: Prepare the liver for preparation: mine, dry and remove veins. Melt 20 grams of butter in a saucepan along with vegetable oil. Put the prepared liver in the resulting mixture. And fry over a low heat for up to seven minutes on all sides. At the same time, season to taste with pepper and salt. Add cream to the liver and simmer for a couple of minutes over a very small heat. Clean, mine, cut into cubes onions and carrots. Fry lightly over medium heat with vegetable oil until soft. Put the contents of the saucepan in a bowl and beat at medium speed with a blender. Add the fried vegetables to the resulting mousse and beat it well again until homogeneous. If necessary, add spices, bring the pate to the perfect taste. Spread the pate into molds and smooth it a little on top. In order for your goose pate not to dry before serving guests, melt 50 grams of butter and pour a treat over the top. Garnish with herbs or seasonings, refrigerate for half an hour and serve. Enjoy your meal!