Mock Pâté de Foie Gras
Considered a delicacy in French cuisine, Foie Gras is prized for its firm, smooth texture and creamy white color, often tinged with pink. Simple French Cookery, from 1958, offers us a homemade alternative. Combining simple ingredients like chopped mushrooms and butter, this dish creates a rich and flavorful pâté that's perfect for spreading on crackers or toast.
- 1 can (2 oz.) mushrooms, chopped
- 1 can (4 ½ oz.) liver pâté
- 4 oz. butter, melted
- 2 tablespoons Brandy
Sauté mushrooms in a little butter until slightly brown. Do not dry out. Blend mushrooms, liver and butter, and then add Brandy. Chill in the refrigerator overnight. Butter will rise to the top of the crock and form a thin covering for the pâté.