Prep 5 mins
Cook 15 mins
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.
- 1⁄2 cup goose liver
- 2 tablespoons goose fat (quantity approximate)
- 3 eggs, hard cooked and peeled
- salt and pepper, to taste
- 1⁄8 teaspoon paprika
- 1⁄2 teaspoon onion, grated
- Cook livers in fat until soft.
- Mash into a paste with remaining ingredients.
- If too stiff, add additional goose fat.
- Serve on thin slices of toast or buttery crackers.
Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or the
fattened livers of the mulard (an exquisite cross between a Moscovy and Pekin duck). I love the way you did it. I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars