Best Moms Mock Pate De Foie Gras Recipes

Mock Pate De Foie Gras image

Provided by Chef Rangel

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 image

Provided by Michelle S.

Time 15m

Yield 2 cups

Number Of Ingredients 6

8 ounces cream cheese, softened
8 ounces liverwurst
1 tablespoon grated onion
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
salt and pepper

Steps:

Pâté De Foie Gras image

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