Pâté De Foie Gras - cooking recipe

Ingredients

1/2 cup goose liver
2 tablespoons goose fat (quantity approximate)
3 eggs, hard cooked and peeled
salt and pepper, to taste
1/8 teaspoon paprika
1/2 teaspoon onion, grated

Preparation

Cook livers in fat until soft.
Mash into a paste with remaining ingredients.
If too stiff, add additional goose fat.
Serve on thin slices of toast or buttery crackers.