Pâté Froid de Foie Gras

Ingredients

• 2 large fat goose livers
• V4 pound of truffles
• 2 ounces of truffles
• 2 ounces of larding pork
• 2 fine-chopped onions
• 1 pound fine-chopped fresh fat pork
• 1 pound fine-chopped pork tenderloin
• 7i gill of rum
• 1 tablespoonful spiced salt

Method

1. 1

   Trim the livers, cut truffles into strips, lard the livers.

2. 2

   Season livers and truffles, chop trimmings finely.

3. 3

   Fry larding pork until light brown, add onions, cook 5 minutes; add liver trimmings, remove from fire, mix with pork, add remaining ingredients, pound to a fine paste.

4. 4

   Layer forcemeat in a tureen, cover with layers of liver and truffles, bake in a hot water bath for 2 to 2.5 hours.

5. 5

   Cool, pour over Madeira wine or aspic if storing.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 276. The excerpt below is the record exactly as published.

P&t6 Froid de Foie Gras.— Trim nicely 2 large fat goose livers, procure also V4 pound of truffles ; cut 2 ounces of truffles into narrow strips, and lard the livers with them ; place the livers and the remaining truffles into a bowl, season them with 1 tablespoon- ful spiced salt ; chop the trimmings of liver and truffles very fine. Fry 2 ounces of larding pork in a saucepan until it begins to turn a light delicate brown, add 2 fine-chopped onions, cook 5 minutes without browning ; add the fine-chopped liver trimmings ; remove 410 POULTRY. from fire, pnt it in a bowl ; add 1 pound fine-chopped fresh fat pork, 1 pound fine-chopped pork tenderloin, and 7i gill of rum ; pound these ingredients to a fine paste, season with 1 tablespoonful spiced salt

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