Pâté de Foie Gras

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take half a pound of streaky pork, pass it through the mincing machine, add salt and pepper. Get three or four truffles, peel them and cut them in three or four pieces, chop the skins and add them to the minced meat. Take a foie gras (duck’s or goose’s) about one pound and a half in weight. Put in some truffles here and there.

Take a terrine or earthenware jar, coat the bottom of it with the minced meat; a few truffles, the foie gras, a few truffles, a coat of minced meat.

Cover the pot, cook about one hour and a quarter in a bain marie in a moderate oven. Let it get tepid, then press it slightly, drain whatever gravy there is in the jar and fill with melted pork fat or, better still, goose fat. A coat of pork fat on the top, a sheet of tin paper overlapping the edge, and put the lid on. Keep in a cool place, but not damp.