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Foie Gras Farce

A smooth mixture of foie gras pâté, chicken or veal, mushrooms, tongue, egg yolks, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Foie Gras Farce

Ingredients

Directions

  1. Pound all ingredients until smooth.

  2. Add the egg yolks and rub through a wire sieve.

  3. Season with pepper and use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pâté de foie gras
Provides richness and a smooth, buttery flavour that defines the farce.
Egg yolks
Add richness and help bind the mixture into a smooth, cohesive paste.
Chicken or veal
Forms the main body of the farce, giving it substance and a mild meaty base.
White mushroom sauce
Adds moisture and body, helping the farce stay soft and spreadable.

The step that matters

Rub through a wire sieve. Pounding alone leaves fibres and lumps. Pressing the mixture through a fine sieve breaks them down further, producing the smooth, even texture a farce needs.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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