How to make it

  • Place liver sausage in melted butter in frying pan. Add duxelles and garlic; add wine and brandy; add olives; add herbs; add fresh chopped Parsley. Transfer to mold and refrigerate at least overnight. Chop mushrooms (can use stems only); squeeze out juice in cloth; fry in butter with equal amount of chopped onions until rather dry.

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  • GeorgeQR 10 years ago
    While this recipe sounds lovely, it cannot be called Pate de Foie Gras. Foie Gras is a very specific type of fattened goose liver. This recipe should actually be called Pate de Foie de Veau (Calf Liver Pate).
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    " It was excellent "
    juliecake ate it and said...
    Love pate, will attempt to make my own now. Thanks!
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