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Legumes and Goose Liver Paté
- Lentils 200 g, cooked
- Goose liver 300 g (in alternative, chicken liver)
- Shallot 1
- Butter 125 g
- Cream 150 ml, liquid
- Cognac 30 ml
- Fresh herbs 5 g, diced (e. g. parsley, chive, rosemary)
- Chili pepper 1 pinch
- Salt To taste
Directions:View on Fine Dining Lovers
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