Pate De Foie Gras
|Chicken livers||1 Pound|
|Minced onion||3 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Bread slice||1 , grated|
|Butter||1⁄2 Pound, softened|
|Egg||1 , slightly beaten|
|Salt||1 1⁄2 Teaspoon|
|Bay leaf||1 , crushed|
|Thyme||1 Teaspoon (Fresh Or Powdered Dry)|
Chill livers, then mince them.
Mix with onion, minced garlic from 2 cloves, and bread.
Add butter, egg, salt, pepper, and marjoram; beat very well.
Turn mixture into a baking dish.
Top with minced garlic from 1 clove, pieces of bay leaf, and thyme.
Put the dish in a deep pan and fill pan with hot water to level of meat.
Bake at 300Â°F about 1 hour per pound.
Let it cool in the pan of water.
Serve cold on toast rounds or crackers, or sliced with hors d'oeuvres.