You are here

Pate De Fois Gras

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

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


Pate De Fois Gras Recipe