Moms Mock Pate De Foie Gras Recipes

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PâTé DE FOIE GRAS



Pâté De Foie Gras image

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Spreads

Time 20m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup goose liver
2 tablespoons goose fat (quantity approximate)
3 eggs, hard cooked and peeled
salt and pepper, to taste
1/8 teaspoon paprika
1/2 teaspoon onion, grated

Steps:

  • Cook livers in fat until soft.
  • Mash into a paste with remaining ingredients.
  • If too stiff, add additional goose fat.
  • Serve on thin slices of toast or buttery crackers.

Nutrition Facts : Calories 443.9, Fat 29.9, SaturatedFat 9.3, Cholesterol 1269, Sodium 420.3, Carbohydrate 2.9, Fiber 0.2, Sugar 2.5, Protein 37.9

MOCK PATE DE FOIE GRAS



Mock Pate De Foie Gras image

Make and share this Mock Pate De Foie Gras recipe from Food.com.

Provided by Chef Rangel

Categories     Chicken Livers

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb chicken liver, trimmed
1 1/4 teaspoons salt
1/2 cup butter, at room temperature
2 teaspoons Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon cayenne
2 tablespoons onion juice

Steps:

  • In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
  • Cool to room temperature in the stock.
  • Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
  • Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

FOIE GRAS



Foie Gras image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons brown sugar
1/4 cup balsamic vinegar
5 sliced plums
1 to 1 1/4 pounds foie gras (duck liver)

Steps:

  • Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

MOM'S MOCK PATE DE FOIE GRAS



MOM'S MOCK PATE DE FOIE GRAS image

Categories     Condiment/Spread     Chicken     Appetizer

Yield 8 servings

Number Of Ingredients 10

2 1/2 lbs. chicken livers
6 1/2 t salt
2 1/2 cup butter
10 t Worcestershire sauce
5 t mustard
2 1/2 t nutmeg
1 1/4 t cloves
3/4 t cayenne
10 T onion juice
1/4 t garlic juice

Steps:

  • Simmer liver in water to cover until tender. Add salt. Cool in stock. Add softened butter and seasonings and enough of stock to make a paste. Add more seasonings if desired. Pack into greased jelly glasses. Cover with paraffin and store in a cool place. This may be kept all winter.

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