Moch Pâté de Foie Gras

Ingredients

• some calf’s liver
• lard it all over regularly with lardons of good fat bacon
• rub the bottom of a good-sized pan over four or five times with a fresh-cut clove of garlic
• two minced shallots
• two bay leaves
• a blade of mace
• four or five peppercorns
• two cloves
• a saltspoonful of salt
• the same of loaf sugar
• five large whole truffles
• ½ lb. of best fresh butter

Method

1. 1

   Soak the liver to remove blood, dry, and lard with bacon.

2. 2

   Rub a pan with garlic, add shallots, bay leaves, mace, peppercorns, cloves, salt, sugar, truffles, and butter.

3. 3

   Simmer the liver gently for 3.75 hours, then place in a basin, pour butter over, and leave overnight.

4. 4

   Mince and pound the liver to a smooth paste, adding salt, pepper, gravy, and dissolved butter.

5. 5

   Mix in truffles, press into a pie dish, smooth the top, cover with butter, and keep cool.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Moch Pate de Foie Gras, — Soak some calf’s liver for half an hour to get all the blood out of it, then wipe and dry it well, and proceed to lard it all over regularly with lardons of good fat bacon, jin. broad and jin. thick, till the liver is evenly larded and you have used up the same quantity of fat bacon as you have liver. Now rub the bottom of a good- sized pan over four or five times with a fresh-cut clove of garlic, and (for 31b. of liver) lay in two minced shallots, two bay leaves, a blade of mace, four or five pepjiercorus, two cloves, a saltspoonful of salt, the same of loaf sugar, five large whole truffles, and |lb. of best fresh butter

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