Foie Gras Mixture

Ingredients

• one pound of calf’s liver
• half a pound of liver from geese, ducks, or chickens
• half a pound of fat bacon
• a blade of mace
• twelve peppercorns
• a little grated nutmeg
• a sprig of thyme
• a sprig of parsley
• a clove of garlic
• half a Spanish onion
• a small young carrot
• a small young turnip
• a quarter of a teaspoonful of salt
• two tablespoonfuls of water
• two tablespoonfuls of lard

Method

1. 1

   Put the bacon in a frying pan to extract the fat, then remove it.

2. 2

   Add the liver and other ingredients, cooking slowly without browning.

3. 3

   Once done, pound the liver with lard until smooth, then pass through a hair sieve.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 44. The excerpt below is the record exactly as published.

a sprig of parsley, a few peppercorns, cloves, and a blade of mace. Cover with cold water ; simmer three hours ; skim carefully all the time. Any white stock may be used, but fish stock is best for the foundation of fish soups. Foie Gras Mixture. Take one pound of calf’s liver, half a pound of liver from geese, ducks, or chickens,; cut it all up into small pieces, also half a pound of fat bacon ; put it into a fryingpan over the fire so as to get out all the fat ; remove the bacon, and put into the fat the pieces of liver, a blade of mace, twelve peppercorns, a little grated nutmeg, a sprig of thyme and parsley, a clove of garlic, half a Spanish onion ; cut up finely also a small young carrot and turnip, a quarter of a teaspoonful of salt, two tablespoonfuls of water. Cook these slowly over the fire until they are done, but do not allow them to brown. When this is done, put the liver into a mortar with two tablespoonfuls of lard

Cook this with the app: pantry check, scaling, and the assistant.