Pt De Foie Gras
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.
Steps
Cook livers in fat until soft.
Mash into a paste with remaining ingredients.
If too stiff , add additional goose fat.
Serve on thin slices of toast or buttery crackers.
Ingredients
goose liver, goose fat, eggs, salt and pepper, paprika, onion