Provincial Liver Paste(Foies Gras)

1. 1

   Boil liver in water until tender.

2. 2

   Remove skin and fibers. Grind in food chopper with onion and celery.

3. 3

   Blend to a smooth paste and season to taste with lemon juice, salt and pepper.

4. 4

   Form into a large mound; chill.

5. 5

   Before serving, sprinkle with minced eggs; serve on lettuce accompanied by cocktail crackers and spreaders.

6. 6

   This paste may be stored in earthenware crocks with melted butter poured on top.

7. 7

   Truffles may be added.

8. 8

   The same proportion of pork or chicken livers may be substituted for the calf's liver.

* Per serving · 4 servings · Values may vary.

No additional tips available.