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Pate "A la Foie Gras" Recipe
Foie GRAS in French means "fat liver". FOIE GRAS liver is a French delicacy and is made from the liver of geese or ducks, which are grown in a special way. We will try to prepare a budget version of a delicious dish of ordinary chicken liver with certain additives. If you are interested in my version, you are welcome? Come on in!
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Peel the onion, chop it. We will do the same with garlic.
    Peel the onion, chop it.
We will do the same with garlic.
  2. Pour a little olive oil into a frying pan and add the onion until it is transparent and soft. Do not fry!!! We will also send the cognac there and evaporate it a little.
    Pour a little olive oil into a frying pan and add the onion until it is transparent and soft. Do not fry!!!
We will also send the cognac there and evaporate it a little.
  3. The liver is cleaned from the films and sent to the bowl of a blender.
    The liver is cleaned from the films and sent to the bowl of a blender.
  4. Grind the liver to a creamy homogeneous state. Add the contents of the pan, milk, egg yolks, seasonings, salt. Again, we grind everything well.
    Grind the liver to a creamy homogeneous state.
Add the contents of the pan, milk, egg yolks, seasonings, salt.
Again, we grind everything well.
  5. Add the flour and bring to a homogeneous state.
    Add the flour and bring to a homogeneous state.
  6. Pour into molds. Cover it. In a deep baking tray, pour water and heat the oven to 175 degrees. We send our liver mass there for 1 hour.
    Pour into molds. Cover it.
In a deep baking tray, pour water and heat the oven to 175 degrees. We send our liver mass there for 1 hour.
  7. After the time has elapsed, we take out our pate and melt the butter in a water bath.
    After the time has elapsed, we take out our pate
and melt the butter in a water bath.
  8. Fill our molds with melted butter, cool and send to the refrigerator for 2-3 hours.After cooling the pate, remove it from the mold and cut it into slices 1 cm thick.
    Fill our molds with melted butter,
cool and send to the refrigerator for 2-3 hours.After cooling the pate, remove it from the mold and cut it into slices 1 cm thick.
  9. Serve with a warm French baguette, simply placing the slice on top, without smearing the piece. This liver is served with champagne or dry red wine. Bon Appetit!
    Serve with a warm French baguette, simply placing the slice on top, without smearing the piece. This liver is served with champagne or dry red wine.
Bon Appetit!

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