French Canadian Interview Project

Mock Pate de Foie Gras


  • ½ to 1 lb. liver sausage (Jones very good)
  • 2 tbsp. brandy
  • 2-3 tbsp. butter
  • Herbs (thyme, margarine, tarragon)
  • ½ - 1 cup duxelles (mushroom hash)
  • Fresh parsley
  • Garlic (2- 4 cloves)
  • 1 small can chopped black olives
  • ½ cup wine (Gallo Chablis is fine)

Place liver sausage in melted butter in frying pan. Add duxelles and garlic; add wine and brandy; add olives; add herbs; add fresh chopped Parsley. Transfer to mold and refrigerate at least overnight. Chop mushrooms (can use stems only); squeeze out juice in cloth; fry in butter with equal amount of chopped onions until rather dry.