Foie Gras Faux from Tony Bilson's Recipe Book by Tony Bilson
The flavour of this Bressane pâté is remarkably similar to foie gras, hence the name. The delicate flavours are particularly enhanced when it is served with a sauterne.
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Ingredients
- 100 g tinned foie gras
- 500 g duck livers, cleaned
- 250 ml cream
- 200 g butter, softened
- salt
- 2 tbl chopped truffles (optional)
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