The New Zealand Railways Magazine, Volume 13, Issue 12 (March 1, 1939.)

Mock Pate De Foie Gras

Mock Pate De Foie Gras.

1 1/2 breakfast cups cooked calf's liver, 3 tablespoons minced lean ham, 4 slices uncooked fat bacon, 3 teaspoons chopped parsley, a small grated onion, salt and pepper, 2 well-beaten eggs.

Mince finely the liver, ham and bacon, add the parsley, grated onion salt and pepper. Mix gradually with the beaten eggs. Grease a plain mould or small baking tin and sprinkle thickly with breadcrumbs; bake in a moderate oven for one hour, then let it get quite cold. Turn out and cut in thin slices when needed.

This is a good luncheon dish and also makes delicious sandwiches.