Pâté De Foie Gras

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.

Ready In:
20mins
Yields:
Units:

ingredients

  • 12 cup goose liver
  • 2 tablespoons goose fat (quantity approximate)
  • 3 eggs, hard cooked and peeled
  • salt and pepper, to taste
  • 18 teaspoon paprika
  • 12 teaspoon onion, grated

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"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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  1. CHEF GRPA
    Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or the<br/>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
    Reply
  2. Molly53
    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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