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
Weingut & Gutsausschank Spindler

The recipe is from:
Weingut & Gutsausschank Spindler
Weinstrasse 44+46
67147 Forst
[email protected]

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