Mock Pate de Foie Gras Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by BigShotsMom
Reviewed: Apr. 1, 2013
I made half the recipe and got far more than 12 servings. The nuts added eye appeal but did nothing for the flavor, and as expensive as they are, I will use them sparingly, if at all in the future. I will also increase the Worcestershire and onion in the future.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Dec. 31, 2012
Very tasty.
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Photo by MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA
Living In: Grand Island, New York, USA
Reviewed: Aug. 11, 2004
Good pate! I've had requests for it at parties. Really easy to make if your liver sausage and cream cheese are nice and soft before mixing. Definitely chill pate for about an hour before serving. For fun, mold the chilled pate into shapes. I've done footballs, baby bottles, birthday cakes! Then pipe tinted cream cheese on top to decorate. No need to add pecans, tastes good without them!
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Cooking Level: Professional

Home Town: Detroit, Michigan, USA
Living In: Lakewood, Ohio, USA

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Reviewed: Apr. 13, 2002
This tastes good and is pretty. (Well, as pretty as you can get liver sausage to be!) I added a dash of hot sauce to mine. HOWEVER, there should be a step in here where after mixing all the ingredients together, you return it to the fridge for an hour or so to let it firm up before trying to form a ball and roll it in nuts. It is much easier to handle that way.
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Cooking Level: Expert

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