Goose Liver Pate

Ingredients (for 8 people):
600 gram of goose liver
Salt, pepper, nut meg
5 tablespoons of port wine

Preparation
Put in a baking dish the port wine, pepper, salt and nut meg. Mix well Put the liver inside; cover with a foil and store in the fridge for 24 hours. Turn over every once in a while.

Bake in bain-marie - so the baking dish is surrounded by water for 40 min. at 150°C. Chill in the refrigerator. Eat only after 24 hours in the fridge. Serve with whole wheat bread. Bon appétit!
Served to your gratification from Iris Georlette's kitchen!