Homemade Foie Gras Recipe
This Homemade Foie Gras recipe easily finds way to the top of my favorite list. Make the French Homemade Foie Gras as a Side Dish and it will make your guests come back at your door step. I am certain you and I will approve that this Homemade Foie Gras is just delectable.
Ingredients
1 lb (500 g) calf, beef or lamb liver or a mixture of two
1/2 lb (250 g) ground pork
1 envelope dehydrated onion soup mix
2 eggs
1 1/2 cups (375 mL) table cream
1 tsp (5 mL) pepper
2 tsp (10 mL) salt
1 cup (250 mL) flour
4 to 5 bay leaves
4 slices of bacon (optional)
Directions
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 350°F (180°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.
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 350°F (180°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.
