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Pate De Foie Gras

chef.matt.frost's picture
Ingredients
  Goose livers 1⁄2 Cup (8 tbs)
  Goose fat 2 Tablespoon
  Hard boiled eggs 3
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Grated onion 1⁄2 Teaspoon
Directions

Saute goose livers in goose fat until tender, mash with ,eggs, and add seasonings and grated onion.
Additional goose fat may be addedif necessary to make-consistency of spreading.
Serve with toast.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Interest: 
Party

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