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Pâté De Foie Gras

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“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.”
READY IN:
20mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

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

Directions

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

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