Liver Pate with Cranberry Sauce

– alternatively: 1 tsp. tsp. green pepper, pickled, salt salt alz, white white r pepper – alternatively: tzweise: – yields: yields:

For the sauce

Drain the cranberries.

Stir through red wine vinegar, diced onion or shallots and green pepper. Season well with salt and freshly ground pepper. Fold in cranberries.

Clean the lettuce or rocket, rinse and drain well. Clean and rinse the lettuce leaves, also drain well and pluck into bite-sized pieces.

Cut liver pate into the indicated number of slices. Spread out the plates with the salads. Arrange 2 slices of liver pate on each and drizzle with cranberry sauce.

Serve with toasted bread.

Drink: semi-dry sherry

Egg white : 11 gram

Our tip: use your favorite red wine for cooking!

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