Provincial Liver Paste(Foies Gras)
Provincial Liver Paste(Foies Gras) is an moderately easy dinner. Made with 2 lb. calf liver (whole or sliced), 2 medium onions, ground, 3 stalks celery, ground, lemon juice and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Boil liver in water until tender.
Remove skin and fibers. Grind in food chopper with onion and celery.
Blend to a smooth paste and season to taste with lemon juice, salt and pepper.
Form into a large mound; chill.
Before serving, sprinkle with minced eggs; serve on lettuce accompanied by cocktail crackers and spreaders.
This paste may be stored in earthenware crocks with melted butter poured on top.
Truffles may be added.
The same proportion of pork or chicken livers may be substituted for the calf's liver.
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