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.