pate' de foie gras |
ingredients |
1 lb. calf liver |
1 lb. ground pork fat |
1 cup milk |
1 cup liver stock |
1 onion (chopped) |
garlic to taste |
10- 12 crackers |
salt & pepper to taste |
1 tsp. sage |
1 tsp. margarine |
1 tsp. thyme |
1 bay leaf (crumbled) |
boil liver 1/2 hour, remove fibers, grind liver, crackers, onion and |
garlic; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour. |
mock pate' de foie gras (liver) |
ingredients |
1/2 to 1 lb. liver sausage (jones very good) 2 tbsp. brandy |
2-3 tbsp. butter herbs (thyme, margarine, tarragon) |
1/2 - 1 cup duxelles (mushroom hash) fresh parsley |
garlic (2- 4 cloves) 1 small can chopped black olives |
1/2 cup wine (gallo chablis is fine) |
