I wasn't sure if I'd be making any Paté this year, but I couldn't resist; Lady M would never have forgiven me!
I managed to buy my foie gras yesterday, which I understand is in short supply this year. There was a sign in the shop saying that the shortage was due to Bird flu. I also had to buy the superior quality liver as none of the lesser was available; meaning, of course, that it cost me an arm and two legs (about €20).
Foie gras comes in two qualities; 'extra' which is for frying and eating on toast, etc, and 'TV' (tout venant) which is for adding to Patés, Terrines, etc; and is a bit cheaper.
I made eight 350 gms jars, which should be enough. I still have a couple of jars from 2019. These are opened on special occasions only.
And here is the finished job (below); 8 very nice looking jars of Pork and foie gras Paté. I shall wait a few months before broaching.
And luckily there was a small amount of foie gras left over to have fried on toast later in the day. Yum.
I like pate but I expect I have only eaten TV fois gras pate. Please don't post your recipe. I don't want to know what goes into pate.ReplyDelete
Only two things go into my (and most peoples) Paté; ground Pork, and Foie gras. However, I won't go into recipe details.Delete
It makes me want to go out and look for something like this right away, if there was no lockdown here.ReplyDelete
If you were nearer, I'd give you a jar!Delete
I have never eaten Foie gras in my entire age ..., it's really embarrassing right?, ha ha ha.ReplyDelete
Because i heard, the price is very expensive.
So, i just need to see the picture here.
Greetings from Indonesia.
Hi Himawan, yes it's expensive stuff, but well worth the money.Delete
I buy pate from our Deli but don't know about the foie gras Cro.ReplyDelete
I know it's not everyone's cup of tea, but it's very much an important part of our local gastronomy and culture here.Delete
I love a really good pate and have eaten foes gras a couple of times - delicious - and worth every penny!ReplyDelete
It's our little annual treat; and probably the most expensive thing I buy each year.Delete
I'm another who has never eaten foie gras. I'm sure the family would love it. Maybe one day we will find it somewhere and get a taste.ReplyDelete
I'm sure you're enjoying yours
I think the very best way to eat it is to fry a slice of fresh foie, and serve it on toast (as in the last photo). It's totally delicious.Delete
Looks absolutely delicious but I think you should send me a jar for quality control purposes.ReplyDelete
Couldn't you just pop down and pick-up a jar?Delete
That looks like very good pate. It wouldn't last very long in this house.ReplyDelete
Very typical local Paté, I just hope it's well seasoned; always the difficult bit.Delete
When, or if, you pop over the borders to Hungary, Hungarian foie gras is a fraction of the price to be paid in France. Quality....well, you would need to compare for yourself, but we would venture to suggest that the taste is excellent.ReplyDelete
Hello Hattatts; where have you been hiding? I was aware that foie gras was produced elsewhere, but I had no idea about comparative quality or price. If I should venture into Hungary, I will certainly buy some. Thanks for the info.Delete
In Budapest, isolated since 11th March and waiting for Sputnik!
Hungarian foie gras is a world leader these days in terms of production....so much goose in The Motherland.
I presume you are taking full advantage!Delete
I know your pate is good.ReplyDelete
I hope it will be, we shan't taste it for some while.Delete
Oh, divine! When in Rome, so to speak ... we always indulged in a bit of foie gras when in France. Any which way is delicious! But it has been soooo long ...ReplyDelete
It's good to pamper yourself occasionally.Delete
I love that pate with Foie gras, it brings some memories back. Hopefully soon we will be able to travel again and visit..ReplyDelete
Hi Suzi. I shall save some specially for you.Delete