Description
I want to offer you tasty and tender pâté red lentil and foie Gras. Pate in the preparation is not time consuming, perfect for morning tea and coffee.
Ingredients
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Lentils
100 g
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The goose liver
150 g
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Onion
1 piece
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Paprika sweet
0.5 tsp
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Fat
-
Butter
50 g
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Salt
Cooking
Lentils rinse well. Boil for the specified method on the package.
While cooking the lentils, cut the onion and the liver.
To melt a piece of fat in the pan, I have a fat goose.
Good to fry the onions and liver on a low heat, add the paprika.
When the lentils are ready, drain the water. Thoroughly cool the lentils and the fried liver.
Grind using a blender the lentils, liver and butter. Salt. Remove the pate into the fridge to solidify.
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