This is a smooth pate which is easy to make, providing you have a mincer . A small quantity ofpdte can be made from the leftovers of goose or from a whole bird. Serve the pate with thin slices of hot toast. Garnish each serving with lemon and tomato wedges and cucumber slices.
12-15 goose giblets
16 fl. oz. water
1 small onion, sliced
1 oz. butter
1 goose liver, sliced
8 lb. goose, roasted
8 oz. clarified butter or goose fat, softened
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon grated nutmeg
8 fl. oz. port
In a small saucepan, bring the giblets, water and onion to the boil over moderate heat. Reduce the heat to low and simmer for 35 minutes or until the giblets are tender and the liquid has reduced by two-thirds.
Strain the giblet stock into a bowl. Discard the giblets and onion and return the strained stock to the saucepan. Return the pan to moderate heat and simmer the stock until it measures 2 fluid ounces ft cup.
In a small frying-pan, melt the butter over low heat. When the foam subsides add the liver slices and fry, stirring con stantly, for 8 minutes or until the liver is just cooked through. Remove the pan from the heat.
Remove the meat from the carcass of the goose and discard the skin. Mince the meat and liver twice using the finest blade of the mincer .
In a large mixing bowl, mix the meat and liver mixture with the liver cooking juices and the giblet stock. Gradually work in 5 ounces of the clarified butter or goose fat with a wooden spoon. Season the mixture with the salt, pepper and nutmeg and stir in the port. Taste the mixture and add more seasoning or port if necessary.
Turn the mixture into several small terrines or pots or into one large deep terrine.
In a small saucepan, melt the remaining clarified butter or goose fat and pour it over the surface of the pate. Cover the dish with aluminium foil and keep the pate in the refrigerator until you are ready to serve it.
To serve the pate, slice it thinly.