Pt De Foie Gras Recipes

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PâTé DE FOIE GRAS

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Spreads

Time 20m

Yield 1/2 cup

Number Of Ingredients 6



Pâté De Foie Gras image

Steps:

  • Cook livers in fat until soft.
  • Mash into a paste with remaining ingredients.
  • If too stiff, add additional goose fat.
  • Serve on thin slices of toast or buttery crackers.

Nutrition Facts : Calories 443.9, Fat 29.9, SaturatedFat 9.3, Cholesterol 1269, Sodium 420.3, Carbohydrate 2.9, Fiber 0.2, Sugar 2.5, Protein 37.9

1/2 cup goose liver
2 tablespoons goose fat (quantity approximate)
3 eggs, hard cooked and peeled
salt and pepper, to taste
1/8 teaspoon paprika
1/2 teaspoon onion, grated

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