You are here

Pate De Foie Gras's picture
  Veal liver 2 Pound (1 Kilogram)
  Ground pork 1 Pound (500 Gram, Fresh)
  Onions 4
  Dry bread slices 4 Small
  Eggs 4
  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)
  Bacon slices 8

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3525 Calories from Fat 1638

% Daily Value*

Total Fat 172 g264.1%

Saturated Fat 49.9 g249.4%

Trans Fat 0.1 g

Cholesterol 4205.8 mg1401.9%

Sodium 5285.2 mg220.2%

Total Carbohydrates 159 g53%

Dietary Fiber 14.4 g57.4%

Sugars 26.4 g

Protein 317 g634.5%

Vitamin A 7029% Vitamin C 76.3%

Calcium 43.3% Iron 394.3%

*Based on a 2000 Calorie diet

Pate De Foie Gras Recipe