This is made according to the foregoing receipt, but substituting for the bread-crumb crust one of mashed potato beaten soft and smooth with a few spoonfuls of cream and raw egg. In place of mushrooms, put a layer of chopped potatoes (previously boiled), mixed with a boiled onion also chopped. Season with beef gravy, from which the fat has been skimmed.
Imitation paté de foie gras.
Livers of four or five fowls and as many gizzards.
3 table-spoonfuls melted butter.
A chopped onion.
1 table-spoonful Worcestershire, or other pungent sauce.
Salt and white pepper to taste.
A few truffles, if you can get them.
Boil the livers until quite done, drain and wipe dry, and when cold, rub them to a paste in a Wedgewood mortar. Let the butter and chopped onion simmer together very slowly at the side of the range for ten minutes. Strain them through thin muslin, pressing the bag hard to extract the full flavor of the onion, and work this well into the pounded liver. Turn into a larger vessel, and mix with it the rest of the seasoning, working all together for a long while. Butter a small china or earthen-ware jar or cup, and press the mixture hard down within it, interspersing it with square bits of the boiled gizzards to represent truffles. Of course, the latter are preferable, but being scarce and expensive, they are not always to be had. If you have them, boil them and let them get cold before putting them into the paté. Cover all with melted butter and set in a cool, dry place. If well seasoned it will keep for a fortnight in winter, but should be kept closely covered.