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Pate De Fois Gras

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  Pork liver/Calf liver 2 Pound
  Green bacon 2 Pound
  Ground cinnamon/Grated nutmeg 1⁄2 Teaspoon
  Onion 1 Small
  Mushrooms 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 2
  Bay leaf 1
  Thyme 1 Pinch

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.

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Pate De Fois Gras Recipe