Pate de Foies Gras

Ingredients

• one quart of flour
• four fat goose livers
• a pint of sweet milk
• two pounds of fresh pork
• one pound of clear veal
• one and a half cupfuls of milk
• a blade of mace
• an onion
• two cloves
• a small piece of nutmeg
• a bouquet of sweet herbs
• four table-spoonfuls of butter
• two of flour
• four well-beaten eggs
• half a pound of salt pork

Method

1. 1

   Make a paste with flour and set aside.

2. 2

   Soak goose livers in milk.

3. 3

   Chop pork and veal, boil milk with spices, strain, and mix with butter and flour.

4. 4

   Add chopped meats and livers, season, and stir in eggs.

5. 5

   Form paste in a mould, layer with pork and meat mixture, cover, and bake for two hours.

6. 6

   Pour in hot veal stock before cooling.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 80. The excerpt below is the record exactly as published.

Pate de Foies Gras. Make a paste with one quart of flour, as for raised pies, and put away in a cool place. Put four fat goose livers in a pint of sweet milk for two or three hours, to whiten them. Chop very fine two pounds of fresh pork, cut from the loin (it must not be too fat), and one pound of clear veal. Put one and a half cupfuls of milk on to boil with a blade of mace, an onion, two cloves, a small piece of nutmeg and a bouquet of sweet herbs. Cook all these for ten minutes ; ENTREES. 173 then strain the milk upon four table-spoonfuls of butter and two of flour, which have been well mixed. Add to this the chopped pork and veal and one of the livers, chopped fine ; stir over the fire for ten minutes, being careful not to brown. Season well with pepper and salt, add four well-beaten eggs, and stir half a minute longer ; then put away to cool. Cut half a pound of salt pork

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