Goose liver terrine in the glass
Mix the goose liver with the liquid butter.
Add milk and eggs and strain through a fine sieve.
Pour into glasses and cook for 1 hour at 90 ° C steam.
Let cool down. Close lid.
75 g goose liver
25 g butter liquid
75 g milk
1 egg yolk
1 whole egg
Salt, pepper, sherry, thyme