Mock Pate De Foie Gras Recipe

MRS. BLAIR.



Rub the bottom of a stew-pan five times across with a piece of fresh cut

garlic, put in three pounds of larded calf's liver, with two chopped

shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns,

two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and

half a pint of stock: simmer gently for four hours. Then cut the liver

into thin slices, place in a basin, and cover with the liquid: let it

remain until next day. Then pound the liver to a paste, add a

tablespoonful of salt, a saltspoonful of white pepper; add three

quarters of a pound of clarified butter; pound well together and pass

through a wire sieve; put into pots; smooth over the top with a knife,

then pour over hot clarified butter or lard and keep in a cool place.

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