Goose Liver Pate

1. 1

   Lightly saute the livers

2. 2

   in butter so they are still pink inside.

3. 3

   Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.

4. 4

   Finely puree the mixture, one cupful at a time, in a food processor or blender.

5. 5

   Pack into an earthenware jar and refrigerate for 24 hours.

6. 6

   Serve cold on small pieces of toasted rye bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.