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Pate De Foie Gras

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Ingredients
  Goose liver 1
  Mayonnaise 4 Teaspoon
  Lemon juice 1 Teaspoon
  Grated onion 1⁄4 Teaspoon
  Hard cooked egg 1
  Salt To Taste
  Rendered goose fat 1⁄4 Teaspoon (Use 1/2 Teaspoon If Liver Is Very Dry)
Directions

Simmer liver in water just to cover until tender (about 45 minutes).
Drain liver and grind.
Mix with the remaining ingredients except egg white.
When thoroughly blended, spread on crackers or rounds of toast and garnish with sieved egg white.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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