Pate De Fois Gras
|Pork liver/Calf liver||2 Pound|
|Green bacon||2 Pound|
|Ground cinnamon/Grated nutmeg||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Cut up liver and bacon, discarding membrane of liver.
Mince the meat finely, add seasoning and spice.
Peel and chop onion; peel (if necessary) and chop mushrooms.
Melt fat and fry onion and mushrooms, mix with minced meat.
Add the eggs and beat well.
Put mixture into a fireproof dish, put the bay leaf on top, sprinkle with thyme.
Cover dish and place in a steamer or pan containing sufficient hot water to come halfway up the side of the dish.
Put lid on steamer and steam in a cool oven (510° F., Gas 2) for about 3 hr.
Allow pate to cool (still covered).
When cool rub through a strainer, correct the seasoning.
Put into individual moulds; chill.
Serving size: Complete recipe
Calories 3151 Calories from Fat 1758
% Daily Value*
Total Fat 202 g310.3%
Saturated Fat 82.8 g414%
Trans Fat 0 g
Cholesterol 3514.5 mg1171.5%
Sodium 5432.3 mg226.3%
Total Carbohydrates 45 g15%
Dietary Fiber 6 g24.2%
Sugars 9.8 g
Protein 280 g559.4%
Vitamin A 3967.9% Vitamin C 408.3%
Calcium 21.9% Iron 1196.4%
*Based on a 2000 Calorie diet