Homemade Foie Gras
|Calf liver/Beef / lamb liver / a mixture of two||500 Gram|
|Ground pork||250 Gram|
|Dehydrated onion soup mix||1 Ounce|
|Table cream||375 Milliliter|
Chop the liver and the pork very fine, using a meat grinder or processing it for 40 seconds in a food processor.
Add the remaining ingredients, except the bacon slices.
Mix well until creamy.
Line the bottom of a Py-rex bread pan with 2 slices of bacon.
Fill with the liver mixture.
Top with 2 more slices of bacon.
If you have a combination microwave-convection oven, preheat the convection oven at 350Â°F (180Â°C).
Place the pan on the low rack.
Cook 1 hour and 20 minutes or until the top is well browned.
Cool, cover and refrigerate 24 hours before serving.