Fony Foie Gras
Created by jclawson
, Monday, 06 December 2010
Put on airs without busting your budget. This realistic pate is made with liverwurst.
10-ounce tube liverwurst, such as braunschweiger, at room temperature
3-ounce package cream cheese
1/4-teaspoon garlic granules
2 to 3 tablespoons cognac, brandy, or, as a last resort, juice from canned black olives
Combine all ingredients in a bowl and, using a food processor or a fork, blend everything into a smooth paste. Press the mixture into a crock or bowl and garnish with sliced black olives if you like. Use at once or cover and refrigerate for up to three days. Serve as a spread with crackers or party rye.