Evening Republican, Volume 14, Number 269, Rensselaer, Jasper County, 11 November 1910 — AMERICAN PATE DE FOI GRAS [ARTICLE]

AMERICAN PATE DE FOI GRAS

Imitation of European Delicacy That Is Easily Within the Reach of All. Take 1 pound of beef liver, 1 large onion (cut Into quarters), 3 bay leaves, 1 teaspoon of mixed herbs (I use sage and sweet marjoram), 4 or 5 cloves, and 2 or 3 dashes of nutmeg. Cook slowly about 20 minutes. Be careful that it does not stick or burn. Strain off the liquid. There should be only a little. Now remove skin and coarse parts from liver —and run liver through meat gTinder (or grade It If you have no grinder). It should be light and fluffy like meal. Add the liquid, a little white pepr«*r. a pinch of cayenne and anotner teaspoon of mixed herbs. Knead together like dough and add one-half cup melted butter, salt to taste, put into a large cup (I use jelly glasses), and set In a pan of hot water on the stove for a few minutes. When hot 1 through take up, cover with buttered paper and put on the cover of glass. Set In a cool place 3 or 4 hours. This will have the consistency of firm table butter.