Provincial Liver Paste(Foies Gras)
A rich, smooth liver paste with delicate flavors of onions, celery, and lemon, perfect for elegant appetizers or pâté lovers seeking a creamy, savory spread.
Ingredients
Instructions
- Boil the calf liver in water until tender.
- Remove skin and fibers from the liver.
- Grind the liver with ground onions and celery in a food chopper.
- Blend the mixture to a smooth paste and season with lemon juice, salt, and pepper.
- Form into a large mound and chill.
- Before serving, sprinkle with minced eggs.
- Serve on lettuce alongside cocktail crackers and spreaders.
- Store in earthenware crocks with melted butter poured on top.
- Optional: Add chopped truffles for extra flavor.
- Pork or chicken livers can be substituted for calf's liver in the same proportion.
Tips & Substitutions
For a smoother consistency, ensure the liver is finely ground and well-blended with the onions and celery. If you're looking for a richer flavor, consider adding chopped truffles to the mixture. Alternatively, you can use pork or chicken livers in the same proportion if calf liver isn't available. Always taste and adjust the seasoning with lemon juice and salt before chilling.
Serving Suggestions
Serve the liver paste on a bed of fresh lettuce alongside cocktail crackers and spreaders for an elegant presentation. For a delightful pairing, consider serving it with a light salad or slices of a Danish Bagel for added texture. It also makes a wonderful appetizer for gatherings, enticing guests with its rich flavor.
Storage & Reheating
To store leftovers, place the liver paste in an earthenware crock and pour melted butter on top to seal. Keep it covered in the refrigerator for up to one week. When ready to use, you can serve it cold or let it come to room temperature for about 30 minutes to enhance its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Provincial Liver Paste(Foies Gras) contains roughly 131 calories, with 2g protein, 27g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen calf liver for this recipe?
Yes, you can use frozen calf liver; just ensure to thaw it completely before cooking. This will help achieve the desired tenderness when boiling. Always check the liver for any signs of freezer burn, as that can affect the taste.
How can I make this recipe vegetarian?
To create a vegetarian version, substitute the calf liver with a combination of cooked mushrooms and lentils, which can mimic the texture. Blend with similar seasonings and vegetables, and adjust lemon juice and salt to taste. This will ensure a flavorful paste that fits vegetarian diets.
What is the best way to serve this liver paste?
For optimal serving, allow the liver paste to chill well in the fridge, then scoop it out onto a platter. Serve with a variety of crackers, fresh vegetables, or even spread on toasted bread. Complement it with pickles or a light salad for a refreshing contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).