Pate De Foie Gras
|Lemon juice||1 Teaspoon|
|Grated onion||1⁄4 Teaspoon|
|Hard cooked egg||1|
|Rendered goose fat||1⁄4 Teaspoon (Use 1/2 Teaspoon If Liver Is Very Dry)|
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.