Ingredients
-
1/2
-
2
-
3
-
-
1/8
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Pt De Foie Gras, Substituting chicken livers/fat turns this into pate de foie gras de poulet To make canapes with the Pt 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 , Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or thefattened livers of the mulard (an exquisite cross between a Moscovy and Pekin duck) I love the way you did it I’ve will added this to my recipe book AS IS and with my additions TOO I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars, Substituting chicken livers/fat turns this into pate de foie gras de poulet To make canapes with the Pt 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
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Steps
|
1
Done
|
Cook Livers in Fat Until Soft. |
|
2
Done
|
Mash Into a Paste With Remaining Ingredients. |
|
3
Done
|
If Too Stiff, Add Additional Goose Fat. |
|
4
Done
|
Serve on Thin Slices of Toast or Buttery Crackers. |
