French Canadian Interview Project

Pate de Foie Gras

Ingredients

  • 1 lb. calf liver
  • 1 lb. ground pork fat
  • 1 cup milk
  • 1 cup liver stock
  • 1 onion (chopped)
  • garlic to taste
  • 10- 12 crackers
  • salt & pepper to taste
  • 1 tsp. sage
  • 1 tsp. margarine
  • 1 tsp. thyme
  • 1 bay leaf (crumbled)

Boil liver ½ hour, remove fibers, grind liver, crackers, onion and garlic; mix well as each ingredient is added. Cook in hot oven 1 ½ hours, placing container (mold) in pan of water, mold should be covered with Parchment or waxed paper for 1st hour. Remove from hot water after 1st hour.