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."
 
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Ready In:
20mins
Ingredients:
6
Yields:
1/2 cup
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ingredients

  • 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
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directions

  • 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.

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Reviews

  1. Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or the<br/>fattened livers of the mulard (an exquisite cross between a Moscovy and Pekin duck). I love the way you did it. I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars
     
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