Pate De Foie Gras Recipe
Ingredients
2 lbs veal liver 1 kg
1 lb ground fresh pork 500 g
4 onions
4 small slices dry bread
4 eggs
1/4 tsp nutmeg 1 mL
1/2 tsp ground cloves 2 mL
1 1/2 tsp salt 7 mL
1/4 tsp pepper 1 mL
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 medium sized casserole with the raw pork fat.
Pour in liver mixture.
Cover with bacon.
Set dish in a pan of hot water and bake for 2 hours at 300F (150C).
Cool at room temperature, then chill for up to 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 medium sized casserole with the raw pork fat.
Pour in liver mixture.
Cover with bacon.
Set dish in a pan of hot water and bake for 2 hours at 300F (150C).
Cool at room temperature, then chill for up to 3 days.
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