Pate De Foie Gras

Pâté de foie gras is used to spread sandwiches or other hors d'oeuvres, though thus used the aroma of the pâté is liable to evaporate before the moment of eating. Cut into small cubes, the pâté is an addition to dishes served hot in casseroles or in purées of chicken, etc., that are steamed or poached in timbale or border moulds. The cubes would be crushed, if they were stirred into the mixture. As the preparation is put in with spoon or pastry-bag, arrange the cubes here and there.

Pate De Foie Gras Croustades

Pound to a paste two freshly boiled fowls' livers; the livers of chicken or turkey will answer, but those of a goose or a brace of duck are better, while the equivalent of pâté de foie gras is best of all. Add two tablespoonfuls of creamed butter and a little paprika or cayenne, pass through a sieve and heat over water, then spread on the rounds of hot fried bread, piping a design above. Or stir the liver purée, mixed with the beaten yolks of two eggs, into a cup of scalded cream; stir until the mixture thickens, adding salt and pepper meanwhile, then pile on the rounds of fried bread.