pâté de foie gras



  • masculine An expensive gourmet pâté made with the enlarged livers (foie gras) of force-fed geese, seasoned and flavoured with truffles. The best pâté is made from livers trimmed of any yellow gall stains, rested or soaked overnight, trimmed of connective tissue, seasoned, possibly marinated, piquéed with truffle slivers, squashed into a terrine, sealed with a flour and water paste and cooked in the oven in a bain-marie. By law, pâté de foie gras must contain 80 per cent goose liver.


  • noun a fine pâté made from goose or duck liver