Pâté de Foie Gras

Ingredients

• 1/4 lb. of Calf’s Liver
• 1/2 lb. fat Bacon
• 3 Shalots (chopped finely)
• 6 Mushrooms (chopped finely)
• 15 Peppercorns
• Bouquet Garni
• a pinch of Mace
• 2 Cloves
• and a little grated Nutmeg

Method

1. 1

   Soak the liver in water for some time before using, thoroughly cleanse and dry it, then cut it into small pieces.

2. 2

   Cut the bacon into dice and fry in a saute-pan, then add the liver, shallots, mushrooms, bouquet, spices and seasoning, fry until the liver is a light brown and cooked.

3. 3

   Take out the bouquet-garni and turn the liver farce into a mortar and pound well; pass the mixture through a wire sieve onto a plate, and use in the preparation of entrees or for a savoury of aspic jelly.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 58. The excerpt below is the record exactly as published.

— ^ lb. of Calf’s Liver, % lb. fat Bacon, 3 Shalots (chopped finely), 6 Mushrooms (chopped finely), 1 5 Pep- percorns, Bouquet Garni, a pinch of Mace, 2 Cloves, and a little grated Nutmeg

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