German Ganseleber Pate (Liver Pate)
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Ingredients
| 12 oz. | goose, duck or | | chicken livers | | 4 oz. | butter | | 2 sprigs | thyme, chopped | | 1/2 tsp. | powdered bay leaves | | 2 sprigs | rosemary, chopped | | 1/2 cup | dry sherry | | 1 tbsp. | brandy | | 1 tsp. | honey | | Salt | | Freshly ground black pepper |
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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
Author's Comments
You may use geese or chicken or duck liver for this delicious pate.
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