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.