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Goose liver tartlet with Madeira jelly and goose liver parfait

Goose liver tartlet with Madeira jelly and goose liver parfait

A piece of savoury goose liver cake on plate

Making goose liver pate

Goose liver pate

Goose liver pate with radishes

Goose liver on fried courgettes

Goose liver cream with caramel

Three different goose liver pates

Foie gras (Goose liver pate France)

Goose liver pat・in puff pastry

Goose liver terrine with toasted bread

Goose liver in pate dish and baking thermometer

Bread with goose liver pate & roasted chestnuts (Corsica)

Three slices of goose liver pate on plate

Two slices of goose liver pate on plate

Goose foie gras in brioche dough

Foie gras de canard (Duck liver pate)

Rabbit and goose liver pate (France)

Goose liver parfait with toast for Christmas

Foie gras with berry chutney

Foie gras with onion confit and figs

Foie gras with vegetable ribbons and redcurrants

Omelette with foie gras and truffle

Foie Gras on a Platter

Pate de foie gras with grapes, France

Assiette du foie gras (France)

Foie gras with truffle in a piece and in slices

Goose liver pate with soba noodles and physalis

Goose liver pate with almonds and figs

Goose liver terrine with spices

Goose liver terrine with toast

Goose liver terrine with parsley

Fried goose liver and grapes

Goose liver terrine with pink pepper

Goose liver terrine with a pot of tea

Goose liver variations: terrine, creme brulee, petit four, praline

Fried goose liver with apple on toasted bread

Goose liver terrine, garnished with salad and pearl onions

Goose liver terrine with spiced salt in terrine dish with a spoon

Rolled goose liver terrine on a pool of apple sauce with rose jelly and brioche

Goose foie gras with aspic

Oysters on goose liver

Goose liver with dates

Fried goose liver with ham

Foie gras on slices of brioche

Fried goose liver with peaches

Foie gras with bread and glass of wine

Goose foie gras with black truffle slices

Goose foie gras and pheasant terrine

Fried goose liver and dried fruit in filo pastry

Goose liver with corn salad and exotic fruit

Goose liver terrine with pickled rhubarb and brioche

Foie gras with figs

Oeufs cocotte and foie gras

Goose live with salt, knife beside it

Lasagne with turbot and goose liver

Roasted goose liver with mashed potato (Hungary)

Arroz meloso (fried rice, Spain) with goose liver and mushrooms

Foie gras terrine with rhubarb and ginger chutney

Goose rillettes

Slices of liver pate

Slices of liver pate

Goose liver cake

A slice of goose liver terrine with spices and brioche

Goose rillettes with slices of bread

Christmas appetiser plate with various pates

Fried goose liver with caramelised apples & salad, glass of ice wine

Goose liver with foam

Foie gras

Foie Gras with Scallop

Goose liver terrine on beetroot

Goose liver in aspic with apple and smoked eel

Goose liver with pears and Tokaji

Goose liver on an artichoke heart with toast and chutney

Garnished Pate on a White Plate

Fried goose liver with white wine pears and chicory

Goose liver pate in a jar and on slices of bread

Liver terrine with sweet wine jelly and grapes

Liver terrine with sweet wine jelly and grapes

Foie gras de canard (Duck liver pate France)

Chicken liver pate

Chicken liver pate with black bread

Canapes with foie gras with fresh raspberries

Foie gras d'Oie (Goose liver pate)

Liver pate being spread on a slice of baguette

Chicken liver pate with bread crisps and sweet and sour grapes

Fried goose liver for Christmas

Fried goose liver with mushrooms

Foie gras in chicken stock

Duck with blackberries and goose liver

Goose live with edible flowers and sauce

Pepper snacks with goose live pate filling

Goose liver terrine with spices

Homemade goose liver parfait

Goose liver with plum chutney and star fruit

Quail stuffed with goose liver on fennel and chestnuts

Goose liver on apples in Riesling and honey with brioche

Quail with goose liver in a leaf of white cabbage

Fried goose liver with a side of fruit and vegetables

Preparing chicken with onions, mushrooms and goose foie gras

Jellied Goose Giblets on garden Salad

Chicken with onions, mushrooms and goose foie gras

Liver pate on wholemeal bread

Bundt cake with goose liver and grapes

Goose liver parfait with dessert wine jelly and a glass of dessert wine

A whole goose liver with pink peppercorns and salt in a terrine

Bonbon croustillant of goose liver on Banyuls sauce

Foie gras de canard (Duck liver pate France)

Goose liver pate with thyme

Barley stew with confit of goose

Poultry liver mousse

Chicken liver pate

A venison medallion with a slice of goose liver and grilled bread

Covering the goose foie gras with the melted grease before putting in the refrigerator

Foie gras with Sauternes wine jelly

Duck pate, sliced

Duck pate with a salad

Toast topped with duck pate and jam

Toast topped with duck pate

Goose liver pate with quince marmalade

Two jars of goose liver

Pate de la marquise

Goose liver in preserving jars

Fried goose liver with truffle

Foie gras on toast

Cold nectarine soup with goose liver croutons

Lobster carpaccio with goose liver and pumpkin

Bavarian bread soup with goose liver

Duck liver terrine

Goose rillettes on a slice of bread, glass of red wine

Foie gras with bread and white wine

Goose cassoulet with baguette

Confit of goose

Foie gras and slices of bread

Caramelised foie gras

Goose breast confit with glazed apples

Duck liver served on a platter

Duck liver parfait with grilled bread for Christmas

Goose liver terrine with gherkins and sliced bread

Goose pie for Easter

Tournedos Rossini (with truffles, goose liver and toast)

a festive torte filled with foie gras

Foie gras with savoy cabbage and smoked sausage en papillote

A slice of goose liver with bean salad and bean puree

Savoy cabbage leaf stuffed with goose liver in white wine sauce

A trio of appetizers - goose liver, king crab and grey mullet

Duck liver pate with caramelised figs and gold leaf

Creme brulee: caramelised duck liver mousse; brioche

Creme brulee: caramelised duck liver mousse (detail)

Creme brulee: caramelised duck liver mousse

Air-dried goose breast on a slate platter

Spicy salad with spiced baked apple and smoked goose breast

A goose leg with spicy cabbage served with red wine

Duck liver creme brulee with a spicy crust in glasses

Goose leg with poached apples on chard leaves

Martinmas goose with red cabbage & dumpling; glass of red wine

A Table Setting with a Plate of Goose Leg; Dumplings

Roast goose leg with potato dumplings and red cabbage

Croustades with goose liver and jelly

Chicken liver pate and toast

Pate di fegatini (liver pate, Italy)

Goose liver terrine with pomegranate seeds

Foie gras and beef terrine

Assorted slices of Foie gras

Deveining the foie gras

Chichen liver pate with bread and cherry tomatoes

Goose liver with spices

Liver pate with lavender flowers

Mushroom risotto with goose liver

Goose liver in preserving jars

Goose liver in spiced milk

Foie gras with gingerbread and a small bunch of white grapes

Lobster with sauteed goose liver and lettuce

Wholegrain bread with chicken liver pate and cucumber

Homemade chicken liver pate with french bread and cornichons

Duck liver

Chicken liver parfait with onion jam and toast strips

Fatted goose liver, a piece cut

Beefsteak with truffles, goose liver and croquets

Ribbon pasta with mushrooms and goose liver

Fresh goose liver on a plastic tray

Tendons being removed from goose liver

Tortelloni with goose liver and almonds

Goose liver on paper with assorted vegetables

Red pepper soup with goose liver (Christmas)

Stuffing poussin with nuts and goose liver

Sauerkraut with bacon and goose liver

Goose liver, bacon and pepper kebabs

Cassoulet, goose liver and black truffles

Christmas menu from Roussillon (foie gras, pumpkin soup etc)

Roast goose with dumplings

Goose breast drying

Roast goose breast, sliced

Duck liver with chutney

Sliced bloc of foie gras

Foie gras creme brulee with apple chips

Fried foie gras on spring vegetables

Lentil salad with goose liver and lamb's lettuce

Mini apple pizzas topped with fried goose liver