Pate De Foie Gras
|Goose livers||1⁄2 Cup (8 tbs)|
|Goose fat||2 Tablespoon|
|Hard boiled eggs||3|
|Grated onion||1⁄2 Teaspoon|
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.