3793 Pâté de Foie gras

Name: Pâté de Foie gras
Yield: For 20–25 persons
Cuisine: France
Ingredients: 750 g (1 lb 10 oz) pork fillet; 250 g (9 oz) trimmings of raw truffle; 950 g (2 lb 2 oz) fresh pork fat; 50 g (2 oz) spiced salt

Preparation of the forcemeat

Preparation info

For
20–25
persons

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

750 g (1 lb 10 oz) pork fillet
950

Europe
France
Spicy
Mediterranean
Pie

Method

Pound all of the ingredients finely, pass through a sieve and mix in the marinade from the foie gras.

Preparation of the foie gras: Take 2 medium-sized and very firm goose livers of 700–750