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!
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  5. 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.
  7. 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.
  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!
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