Pate De Foie Gras A L'ancienne

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#51242

serves/makes:

ready in:
2-5 hrs

ingredients

1 1/2 pound fresh pork fat
3/4 pound calves' or goose liver
2 cloves garlic, crushed
2 tablespoons Cognac or brandy
1/2 teaspoon salt
ground black pepper
1 pinch ground nutmeg
1 pinch dried rosemary
truffles, optional
3 bay leaves

directions

Grind three-quarters of a pound of the pork fat with the liver. Blend in garlic, Cognac, salt, pepper, nutmeg and rosemary, mixing well with a spoon or hands.

Cut remaining pork fat into thin strips. Line 2 or 3 small molds with some strips of the fat. Place a truffle, if desired, and a bay leaf in each mold. Add liver mixture and cover with more strips of fat.

Place molds in a pan of hot water and oven-poach at 325 degrees F for 2 to 3 hours, depending on size of molds.

Cool, then chill. Serve cold as a spread on crackers or toast.