Faux foie gras

Alright people… is there anything more ostentatious than foie gras?   Problem is, it’s mighty tasty too.   What’s a person to do?

Here’s my substitute:

  • Empty a pack of chicken livers into a pot.
  • Cover with sherry (a good Xeres does well for this)
  • Add a pinch of salt.   Cook over high heat until the livers are pink on the inside (they’ll continue to cook for a little while even off the heat.)
  • Put in a food processor with an equivalent weight of cold butter. Zizz until liquid.
  • Pour into a suitable container and refrigerate until cold.
  • Serve on melba toast.
About 10 minutes all told, for about 1/10th of the price of a foie gras.

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