Pate De Foie Gras Recipe
This pate de foi gras is cooked with veal liver and ground pork rather than goose liver. The meat and liver mixed wth crumbs and eggs and set to cook in a casserole topped with bacon. Cooled and chilled for a few dats, the pate de foi gras can be served as a side in meals.
Ingredients
2 lbs. veal liver
1 lb. ground fresh pork
4 onions
4 small slices dry bread
4 eggs
1/4 tsp. nutmeg
1/2 tsp. ground mixed spices
1 1/2. tsp. Salt
1/4 tsp. pepper
Pork fat, raw or salt pork
Bacon
Directions
Grind the liver, pork and onions one after the other, then the dry bread, using a fine blade.
Separate the eggs.
Beat the yolks.
Add the seasonings, and blend well with the liver mixture.
Fold in the stiffly beaten egg whites.
Coat bottom and sides of a 1 1/2 quart casserole with the raw pork fat.
Pour in liver mixture.
Cover with bacon.
Set dish in a pan of hot water and bake at 300F for 2 hours.
Cool at room temperature, then chill for 2 or 3 days.
Separate the eggs.
Beat the yolks.
Add the seasonings, and blend well with the liver mixture.
Fold in the stiffly beaten egg whites.
Coat bottom and sides of a 1 1/2 quart casserole with the raw pork fat.
Pour in liver mixture.
Cover with bacon.
Set dish in a pan of hot water and bake at 300F for 2 hours.
Cool at room temperature, then chill for 2 or 3 days.
