Mock Pate De Foie Gras Recipes

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MOCK PATE DE FOIE GRAS



Mock Pate De Foie Gras image

Make and share this Mock Pate De Foie Gras recipe from Food.com.

Provided by Chef Rangel

Categories     Chicken Livers

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb chicken liver, trimmed
1 1/4 teaspoons salt
1/2 cup butter, at room temperature
2 teaspoons Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon cayenne
2 tablespoons onion juice

Steps:

  • In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
  • Cool to room temperature in the stock.
  • Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
  • Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

MOCK PATE DE FOIE GRAS



MOCK PATE DE FOIE GRAS image

Categories     Condiment/Spread     Chicken

Number Of Ingredients 9

½ pound chicken livers, trimmed
1 ¼ teaspoons salt
½ cup butter, at room temperature
2 teaspoons Worcestershire sauce
1 teaspoon mustard
½ teaspoon nutmeg
¼ teaspoon cloves
⅛ teaspoon cayenne
2 tablespoons onion juice

Steps:

  • In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender. Cool to room temperature in the stock. Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings. Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

MOCK PATE DE FOIE GRAS



Mock Pate de Foie Gras image

Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress.

Provided by Robin

Categories     Pate

Time 25m

Yield 24

Number Of Ingredients 6

1 ½ cups pecan halves or pieces
1 (8 ounce) package cream cheese, softened
8 ounces braunschweiger liver sausage
2 tablespoons minced onion
1 ½ tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
  • In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
  • Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 1.8 g, Cholesterol 27.3 mg, Fat 10.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 147.7 mg, Sugar 0.4 g

MOCK PATE DE FOIE GRAS



Mock Pate de Foie Gras image

Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress.

Provided by Robin

Categories     Pate

Time 25m

Yield 24

Number Of Ingredients 6

1 ½ cups pecan halves or pieces
1 (8 ounce) package cream cheese, softened
8 ounces braunschweiger liver sausage
2 tablespoons minced onion
1 ½ tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
  • In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
  • Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 1.8 g, Cholesterol 27.3 mg, Fat 10.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 147.7 mg, Sugar 0.4 g

PâTé DE FOIE GRAS



Pâté De Foie Gras image

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.

Provided by Molly53

Categories     Spreads

Time 20m

Yield 1/2 cup

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 443.9, Fat 29.9, SaturatedFat 9.3, Cholesterol 1269, Sodium 420.3, Carbohydrate 2.9, Fiber 0.2, Sugar 2.5, Protein 37.9

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