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Mousse de Foie Gras

Goose liver mousse

  • 180 g goose liver
  • 10 ml cream
  • 10 ml madeira
  • 1 pinch salt

  1. Clean the goose liver. Take away all white strings. Cut the goose liver in pieces.
  2. Heat up and cook the goose liver, madeira, and the cream then cook on slow heat until goose liver is cooked through.
  3. Blend it up and cool it down for couple of hours.
  4. Before serving it, frothy up.

Good points

  • Very low in sugar
  • Very high in iron
  • Very high in niacin
  • Very high in pantothenic acid
  • High in phosphorus
  • Very high in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin B12
  • High in zinc

Preparation time: 35 min
Portions: 4
Difficulty: easy
Cuisine: French
General (in 1 portion)
Calories: 219.65 kcal
Carbohydrates: 0.11 g
Cholesterol: 232.68 mg
Sugar: 0.11 g
Protein: 9.97 g
Fat: 18.29 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com