German Ganseleber Pate (Liver Pate)

by olga

Servings: 6 servings

INGREDIENTS

375 g goose, duck or chicken livers (12 oz.)

125 g butter (4 oz.)

2 sprigs thyme, chopped

1/2 teaspoon powdered bay leaves

2 sprigs rosemary, chopped

1/2 cup dry sherry

1 Tablespoon brandy

1 teaspoon honey

Salt

Freshly ground black pepper

INSTRUCTIONS

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

CHEF COMMENTS

You may use geese or chicken or duck liver for this delicious pate.

Tagged: german, pate add tags

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