Mock (Fausse) Pate de Foie Gras

Ingredients

• Three-quarters pound calf’s liver
• four chicken livers
• one large carrot
• two onions
• one cup bacon fat
• half cup good butter
• half cup sherry

Method

1. 1

   Slice the liver thin; put half cup bacon fat in a pan with half of the butter; put the liver in the pan and fry until it is done, then put it on a plate; add the carrot and onions (grated) to the fat in the pan, with half cup sherry.

2. 2

   Cook with a tight cover until well done.

3. 3

   When done, add the liver to the onions and carrot; when cooked, put all through the machine about four times; then press it through a very fine strainer; put in a saucepan on ice; add four tablespoons good sherry and beat it until it becomes a white or light shade.

4. 4

   Then mix the rest of the bacon fat with the rest of the butter and heat it in a saucepan on the stove.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 222. The excerpt below is the record exactly as published.

Mock (Fausse) Pate de Foie gras Three-quarters pound calf’s liver, four chicken livers, one large carrot, two onions, one cup bacon fat, and half cup good butter. How to Make It. Slice the liver thin; put half cup bacon fat in a pan with half of the butter; put the liver in the pan and fry until it is done, then put it on a plate; add the carrot and onions (grated) to the fat in the pan, with half cup sherry

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