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    You are in: Home / Recipes / Pâté De Foie Gras Recipe
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    Pâté De Foie Gras

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Molly53's Note:

    Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    • ½ cup goose liver
    • 2 tablespoons goose fat (quantity approximate)
    • 3 eggs , hard cooked and peeled
    • salt and pepper , to taste
    • 1⁄8; teaspoon paprika
    • ½ teaspoon onion , grated

    Directions:

    1. 1
      Cook livers in fat until soft.
    2. 2
      Mash into a paste with remaining ingredients.
    3. 3
      If too stiff, add additional goose fat.
    4. 4
      Serve on thin slices of toast or buttery crackers.
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    Nutritional Facts for Pâté De Foie Gras

    Serving Size: 1 (152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 443.9
     
    Calories from Fat 269
    60%
    Total Fat 29.8 g
    45%
    Saturated Fat 9.3 g
    46%
    Cholesterol 1269.0 mg
    423%
    Sodium 420.2 mg
    17%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 2.5 g
    10%
    Protein 37.8 g
    75%

    The following items or measurements are not included:

    goose liver

    goose fat

    Detailed Nutrition Values About Nutrition Info

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