Tartlets with Goose Liver Pâté
Description
Perfect for the table and for drinks. I want to tell you, It can be served warm or chilled.
Instructions
- 1
Step 1
1. To keep the pâté tender rather than dry, I recommend using goose fat in the recipe. Put it in a small saucepan and place it over heat.
- 2
Step 2
2. Peel the onion and dice it. Mince the garlic.
- 3
Step 3
3. Add to the hot fat and leave over medium heat. Stir occasionally.
- 4
Step 4
4. Wash the liver, pat dry, clean if necessary, and dice. Add it to the saucepan with the sautéed onion. Season with salt and pepper.
- 5
Step 5
5. When the liver is well fried (it's very important that it isn't red inside!), transfer everything to the blender bowl and blend.
- 6
Step 6
6. Add a little soft butter and beat again. Season with salt and pepper to taste if needed, and add aromatic herbs, for example.
- 7
Step 7
7. Beat again. The mixture will be very thin, but don't worry. Refrigerate the pâté for a couple of hours. Once it has set well, you can fill tartlet shells with it and serve the appetizer.