Foie gras (adapted recipe)

250 g goose liver

250 g pork loin

20-30 g fat

300-400 ml milk
what milk to choose? we'll show

100 g truffles and porcini mushrooms

0.5 bottle of brandy or Madeira

pepper, bay leaf, nutmeg to taste

Liver Cleanse from films and fat and soak in milk. Start a liver mushrooms, pour brandy or Madeira and leave for 3 hours. In a meat grinder grind pork fillet with mushrooms and liver, add salt, spices and alcohol, in which marinated liver, mix thoroughly. The resulting mass is put in a baking dish, laying slices of bacon on top. Bake the foie gras in a water bath at the rate of 30 minutes per kilogram. Serve very cold and not earlier than 2 days after preparation.

How to choose a meat grinder. We will tell.