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Foie Gras Faux
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
The flavour of this Bressane pâté is remarkably similar to foie gras, hence the name. The delicate flavours are particularly enhanced when it is served with a sauterne.
Ingredients
500 g 100 g 200 g
Method
Have ready on the highest flame a large pot of boiling salted water. Place the livers in a sieve and lower into the boiling water. Leave for exactly three minutes, remove and wash them thoroughly under cold running water. When they are cold place them in a bowl with some ice for 15 minutes in order to chill them.
Dry the livers and purée in a food processor. Add the tinned foie gras<
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