Libamájpástétom

Libamáj of all forms is popular in Hungary. The recipe below comes from Száz Specialitás by Mariska Vízvári.

Ingredients:
Goose liver
Goose fat
1 bread roll
1 egg
4 or 5 champignon mushrooms
Onion
Parsley
Pepper
White aspic
Lemon

Method:
The recipe recommends using a “nice, large” goose liver. Rub it with plenty of salt, then let is soak in water that covers it for two hours. Wash it under clean water and cut into two uneven pieces. Soak one bread roll in milk, crush and push the smaller piece of the liver through a sieve, and cut the larger piece of the liver into finger-thick slices. Melt three or four tablespoons of goose fat, and add one teaspoon of grated onion, plenty of finely cut parsley, a bit of crushed pepper, a pinch of salt and four or five thinly-sliced champignon mushrooms. Let it cook until all the water that comes out of the mushrooms evaporates.

Add the content of the pot including the fat to the paste, then add two pinches of pâté spices, one ladle of melted white aspic, the juice of half a lemon, one raw egg and salt to taste. Mix well. The recipe calls for using an oven-proof pâté form made of china. Spread a finger-thick layer from the paste into the form, place a slice of liver on top, and continue until there is only a one finger-wide space left at the top, and cover. Put the pâté form into a larger pot and fill the pot with water until there is a one finger-wide space under the brim of the form. Cook on high heat for one and a half hours, then remove the pâté form and cool. When it has cooled down, set it in ice and serve chilled. Vízvári recommends serving it with tea.