Recipe

Pate De Foie Gras Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 7 months ago One of my all time favorites Prep:40m Cook:80m Servings:8	Chef2
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Ingredients

PATE' DE FOIE GRAS

Ingredients

1 lb. calf liver

1 lb. ground pork fat

1 cup milk

1 cup liver stock

1 onion (chopped)

garlic to taste

10- 12 crackers

salt & pepper to taste

1 tsp. sage

1 tsp. margarine

1 tsp. thyme

1 bay leaf (crumbled)

Boil liver ½ hour, remove fibers, grind liver, crackers, onion and

garlic; mix well as each ingredient is added. Cook in hot oven 1 ½ hours, placing container (mold) in pan of water, mold should be covered with Parchment or waxed paper for 1st hour. Remove from hot water after 1st hour.

MOCK PATE' DE FOIE GRAS (LIVER)

Ingredients

½ to 1 lb. liver sausage (Jones very good) 2 tbsp. Brandy

2-3 tbsp. Butter herbs (thyme, margarine, tarragon)

½ - 1 cup duxelles (mushroom hash) Fresh Parsley

garlic (2- 4 cloves) 1 small can chopped black olives

½ cup wine (Gallo Chablis is fine)

Directions

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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