Pate de Fois Gras

Name: Pate de Fois Gras
Ingredients: 1 small onion; ½ teasp. ground cinnamon or grated nutmeg; ½ teasp. ground cinnamon or grated nutmeg; salt and pepper; salt and pepper; 2 lb.green bacon; 2 lb. pork or calf liver; 2 lb. pork or calf liver; pinch of thyme; 1 bay leaf; 2 eggs; ¼ cup butter or margarine; ¼ cup butter or margarine; ½ lb. mushrooms

Preparation info

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

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

Starter
Gluten-free
Spicy

Method

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