Mock Pate De Foie Gras - cooking recipe

Ingredients

1/2 lb. chicken giblets or chicken liver
1 1/4 tsp. salt
1/2 c. butter
2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. cayenne pepper
2 Tbsp. onion juice

Preparation

Simmer giblets in water to cover until tender, about 20 minutes for liver; 1 to 3 hours for gizzard.
Add the salt when almost done.
Cool in the stock.
Grind the giblets or liver to a smooth paste; add butter, seasonings and enough of the stock to make a paste.
Add more seasonings, if desired.
Place in a greased glass bowl and store in the refrigerator.
Tomato catsup may be used for additional seasoning.
Makes 1 cup.