Goose Liver Paté

Preparation:

Preparation: Prepare a paste with flour, salt, butter, 1 egg and enough water; let it rest for 4 hours. Meanwhile, clean the goose liver and cut it into slices. Chop the veal and pork and marinate them in white wine, salt, pepper, spices, chopped parsley and onion. Roll out the dough on a lined mold. Arrange 3 or 4 slices of lard on the bottom, put the marinated meat, then the liver and yet another layer of marinated meat. Put slices of lard on top of everything; fold the edges of the pastry over to cover the filling. Brush the surface with a beaten egg yolk and make a hole in the center where you will put a funnel of baking paper and leave to cook in the oven for 2 hours. After cooking, let it cool and pour the liquid gelatin through the funnel. Refrigerate before serving.