Pate de Fois Gras

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. pork or calf liver
  • 2 bacon
  • salt and p


Cut up liver and bacon, discarding membrane of liver. Mince the meat finely, add seasoning and spice. Peel and chop onion; peel (if necessary) and chop mushrooms. Melt fat and fry onion and mushrooms, mix with minced meat. Add the eggs and beat well. Put mixture into a fireproof dish, put the bay leaf on top, sprinkle with thyme. Cover dish and place in a steamer or pan containing sufficient ho