White Liver Pate (Foie Gras Pâté )

1. 1

   Underline the pot with chopped onions, sliced garlic and white liver.

2. 2

   Add all the ingredients except for the butter and salt and pepper.

3. 3

   Braise over medium to low heat until the it is nice and soft, taking precautions not to let it burn.

4. 4

   Once the liver and onions are nice and soft, using a hand mixer, mix until the liver becomes a nice smooth puree.

5. 5

   Add the butter and salt and pepper (to adjust the taste to your liking) and let is simmer for few minutes.

6. 6

   Pour the pate into a preserving dish. Keep it refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.