How to make
The foie gras is cleaned, washed and dried. Cover with cream and leave it for thirty minutes. The onion is coarsely chopped and stewed in the goose fat.
When it changes color, the foie gras is also put into the pan, as well as the wine and spices. As soon as the foie gras is fried enough, the dish is removed from the heat and allowed to cool a little.
Everything is poured into a blender and made into a pate. If your pate seems too dry, you can add more cream. The finished delicacy is used for sandwiches or put in spreads.
