Goose pate

Goose meat and groin fry on the pan, add vegetables. Put everything to the pot, fill it with water and boil until softness. Mince 3 times with mincer cooled meat with soaked roll. Add eggs, melted butter and spices afterward mix delicate with hand. At the end and finely cut plums and pork fat. Pate bake in 160 degrees for 40 minutes.
1 kg goose thigh
300 g groin
onion, carrot, ¼ celery, parsley
10 g pork fat
20 g butter
2 eggs
6 – 8 dried plums
soaked roll in milk
salt, pepper

The recipe is from:
Karczma Warmińska
ul. Kościelna 1
11-036 Gietrzwałd
[email protected]

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