Pate De Foie Gras
|Veal liver||2 Pound (1 Kilogram)|
|Ground pork||1 Pound (500 Gram, Fresh)|
|Dry bread slices||4 Small|
|Nutmeg||1⁄4 Teaspoon (1 Milliliter)|
|Ground cloves||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1 1⁄2 Teaspoon (7 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Pork fat/Salt pork||1 Tablespoon (Raw)|
Grind the liver, pork and onions one after the other, then the dry bread, using a fine blade.
Separate the eggs.
Beat the yolks.
Add the seasonings, and blend well with the liver mixture.
Fold in the stiffly beaten egg whites.
Coat bottom and sides of a medium sized casserole with the raw pork fat.
Pour in liver mixture.
Cover with bacon.
Set dish in a pan of hot water and bake for 2 hours at 300F (150C).
Cool at room temperature, then chill for up to 3 days.