Patties of Foies Gras

Pate de Foies Gras

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Terrine of Foies Gras
  • A Pound of Fat Pork
  • A Pound


Procure the fat livers of Geese. (They are no longer to be bought except already prepared in cans — Terrine de Foies Gras aux Truffes du Perigord, Strasbourg.) To this allow one pound of fat pork and one pound of the fat of Geese. Chop these and the Livers very fine, allowing pound for pound of the fat meat and Goose fat to the same quantity of Livers. Season well with salt and pepper, a