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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Cook livers in fat until soft.
2. Mash into a paste with remaining ingredients.
3. If too stiff, add additional goose fat.
4. Serve on thin slices of toast or buttery crackers.
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