Name: Pork Liver Pâté
Cuisine: French
Ingredients: 2 tsp. salt; 2 oz. brandy (fines are cheaper than cognac); 1 small white onion, sliced (½ cup); 4 oz. dry white wine; ½ pig’s foot; 1 Tbsp. freshly milled coarse black pepper; ¼ tsp. each: mace, cloves, all-spice—ground; 1 bay leaf; 1 lb. fresh bacon or pork fat-back, or 1 lb. salt pork fat-back; ¼ lb. bacon, sliced (approximately); 2 cloves garlic; 1 small onion; 2 lbs. pork liver; ¼ cup sliced carrots; ½ cup water; ¼ tsp. thyme; ½ cup heavy cream

Preparation info

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Pâtés would never have become so popular in France if they were not thrifty, sensible, delicious solutions to what to do with some of the less desirable parts of a beast, embellished with odd bits of expensive cuts. Pâtés can be made of just about any kind of meat or fowl, they keep well (in French farmhouses they are put up in wide-mouthed canning jars, sealed with a layer of fresh pork fat that preserves the pâté without refrigeration for up to a year), can be simple or elaborate, cheap o