Puree de foie de gras Recipe:

Boil chicken livers in water barely to cover and then simmer it for 15 to 20 minutes in a covered saucepan. Drain the water of the chicken livers. Blend the chicken livers in a blender to a fine paste. Mix chicken fat or softened butter and onions with the paste. Add the salt and sherry or port. Blend well. Pack the mixture in a crock and chill in the refrigerator. Few truffles may be added.


pound chicken liver (225g)
1 tsp salt (5ml)
cup rendered chicken fat or softened butter (125g)
2 tbls finely chopped onions (30g)
1 tbls sherry or port (15ml)

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