Pate de Foi Gras

Ingredients

• livers of 4 fowls
• 3 tablespoons of melted butter
• 1 chopped onion
• 1 tablespoon of Worcestershire sauce

Method

1. 1

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

2. 2

   Simmer butter and onion for 10 minutes, strain, mix with salt, pepper, and Worcestershire sauce.

3. 3

   Press mixture into a jar, interspersing with boiled gizzard bits, cover with melted butter, and set in a cold place.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 189. The excerpt below is the record exactly as published.

PATE DE FOI GRAS.— Boil livers of 4 fowls till quite done, drain and wipe dry; when cold rub to a paste, simmer 3 table- spoons of melted butter and 1 chopped onion for 10 minutes, strain through thin muslin, turn into a large dish and mix it with salt, pepper and 1 tablespoon of Worcestershire sauce

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