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Pate De Foie Gras

Grannys.kitchen's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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