Recipes > Meat > Imitation Foie Gras

Imitation Foie Gras


  • 1/2 pound of calf's liver
  • 1/4 pound of bacon
  • a piece of carrot, turnip, and onion
  • a sprig of parsley, thyme, and marjoram
  • a bay leaf
  • pepper and salt


Slice the liver, bacon, and vegetables.

Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.

Care must be taken that the liver does not fry brown.

Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.


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The Skilful Cook (1905).

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