Imitation Pate de Foie Gras

Ingredients

• gizzards and livers of four fowls
• three tablespoonfuls of melted butter
• a chopped onion
• one tablespoonful pungent sauce
• salt
• and pepper

Method

1. 1

   Boil livers until done, drain, and rub to a paste.

2. 2

   Simmer butter and onion for 10 minutes, strain, and mix with seasoning.

3. 3

   Press mixture into a jar, interspersing with gizzard bits, cover with melted butter, and store in a cool place.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.

Imitation Pate de Foie Gras Gizzards and livers of four fowls to three table- spoonfuls of melted butter, a chopped onion, one table- spoonful pungent sauce, salt and pepper

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