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SeniorCoot
12-18-2011, 05:40 AM
I am getting ready for a Holiday party this week so --today I'm making Pheasant & goose liver Pate's- smoked and lox cured AK salmon- and getting rest of Mis en Place prepped. I don't do many classical things any more but try to do them for old times sake during the holidays.

DUCKDIGGLER
12-28-2011, 09:24 AM
SeniorCoot.....do you think you could post up the Goose Liver Pate recipe....I would love to try and make some myself?

Diggy

SeniorCoot
12-28-2011, 04:04 PM
I take about 1/2- 3/4lb of livers(chix,duck, goose)
melt some butter and saute 3-4 green onions & 4 med mushrooms(chopped) in butter for 4-5 min then add livers and cook till almost done( no longer pink inside)add about 1oz each of heavy cream and brandy- some bl. pepper-nutmeg-and minced parsley. put through food chopper till smooth but not pureed- add one chopped hard boiled egg- cool and enjoy- I think i might use some other seasonings and will check recipe later.

DUCKDIGGLER
12-28-2011, 04:23 PM
SC...thanks....please let me know what you find out!

SeniorCoot
12-29-2011, 05:43 AM
add a bit of dry mustard and dat's it. Enjoy!

DUCKDIGGLER
12-29-2011, 11:40 AM
Thank you Sir! I will!