Fois gras and gingerbread croquette Recipe

Cut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour.
Pulverise in the blender.

Mix 120 gr goose liver paté with 0,8 cl brandy, 0,8 cl red port and 0,8 cl cream, using a fork.
Keep in the fridge for an hour.

Then use your hands to make croquettes, the size of golfballs.
Roll them through the ginger bread.

Ready!

Recipe: njam.tv

By the way: I did not use real fois gras, but faux gras which I found at Lidl:



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Fois gras and gingerbread croquette Recipe

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Fois gras and gingerbread croquette Recipe https://sweetteabiscuits.blogspot.com/2019/10/fois-gras-and-gingerbread-croquette.html

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