Serves: 12
Total Calories: 402
Prep time: n/a
Cook time: 1 hour
Total time: 1 hour

1/4 pound pate de foie grass (goose liver), chopped fine
2 to 3 pounds ducks, boned
1 pound veal
1 pound pork
2 onions, chopped
2 carrots, sliced
1/2 cup chopped parsley
1 teaspoon thyme
2 cups dry white wine
1/4 cup cognac
1 cup lard
1 cup butter
4 cups shifted flour
2 envelopes unflavored gelatin
1 teaspoon salt

Cube the ducks, 1/2 pound of veal, and 1/2 pound of pork. Combine cubed meat, onion, carrots, parsley, thyme, wine, and cognac and marinate in a cool place for 2 days. Drain. Save 4 cups of the marinade.

Chop remaining 1/2 pound of veal and 1/2 pound of pork. Mix drained meat with chopped meat and foie gras. Meanwhile, cut lard and butter into flour and salt until it resembles coarse meal. Add 6 tablespoons of water and mix lightly. Turn out on a floured board and roll thin. Line inside of a casserole with dough. Fill with meat mixture and cover with dough. Cut 2 dime-size holes in top. Bake in moderate oven (375°F) for 1 hour. Cool. Soften gelatin in 1 cup of the marinade. Bring remaining 3 cups of marinade to a boil and pour over gelatin stirring until gelatin is dissolved. Cool. Chill for 20 minutes. Pour through holes into paté. Chill for 2 hours.

Nutritional Facts:

Serves: 12
Total Calories: 402
Calories from Fat: 133

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