Pate of Foies Gras Recipe ingredients

To prepare this Pate of Foies Gras Recipe, first these pasties, so highly esteemed by epicures, are made at Strasburg, and thence exported to various parts. They are prepared from the livers of geese, which have been tied down for three or four weeks to prevent them moving, and forcibly compelled to swallow, at intervals, a certain amount of fattening food. When they have become so fat that they would die in a short time, they are killed, and their livers, which have become very rich, fat, and pale during the process, are used for the above purpose. These pates are very expensive. A good imitation of them may be made without subjecting the unfortunate geese to the cruelties described, by following the directions here given. Take the livers from 3 fine fat geese, such as are ordinarily brought to market, and in drawing the birds be careful not to break the gall-bag, as the contents would impart a bitter taste to the livers. Carefully remove any yellow spots there may be upon them, and lay the livers in milk for six or eight hours to whiten; cut them in halves, and put 3 halves aside for force-meat. Soak, wash, and scrub, and peel 3/4 of a pound of truffles, carefully preserving the cuttings. Slice 1/3 of them into narrow strips, like lardoons, and stick them into the remainder of the livers 3/4 of an inch apart; sprinkle over them a little pepper, salt, and spice, and put them in a cool place until the force-meat is made. Mince finely, first separately, and afterwards together, 1 pound of fresh bacon, 1/3 of the truffles, the halves of the livers that were put away for the purpose, 2 shallots, and 8 or 10 button mushrooms; season the mixture with plenty of pepper and salt, 2 or 3 grates of nutmeg, and 1/2 saltspoonful of powdered marjoram, and keep chopping until it is quite smooth. Make the paste according to the directions given in paste for raised pies. Cover the bottom of the pie with thin rashers of ham, fat and lean together; spread evenly on these 1/2 of the force-meat, then put in the 3 livers, with the slices of truffle stuck in them, and afterwards the remainder of the force-meat. Intersperse amongst the contents of the pie the remaining 1/4 of a pound of truffles, and cover the whole with 2 or 3 more slices of ham or bacon. Put the cover on the pie, ornament as fancy dictates, brush it over with beaten egg, make a hole in the centre for the steam to escape, and bake in a moderate oven. Time to bake, two hours or more. Sufficient for a dozen persons.