McCall’s magazine suggested a spread similar to this one with the subtitle “Luxury on a ration-stamp shoestring!” Although not really very much like pâté de foie gras it is still a very good appetizer spread.
1 teaspoon butter
½ pound beef liver, cut into 1-inch pieces
2 tablespoons finely chopped shallots or yellow onion
¼ cup mayonnaise
1 tablespoon prepared horseradish
½ teaspoon salt
1 tablespoon finely chopped green onion
Crackers
Heat butter in medium skillet over medium heat. Add liver and shallots and sauté until browned and cooked through.
Grind liver and onion mixture in food grinder or processor until fine. Combine with mayonnaise, horseradish, and salt and transfer to a small serving bowl. Sprinkle with green onion, cover and refrigerate until ready to serve. Serve with crackers.
4 Servings
“This party is great fun if you don’t include slackers. The hostess plans an informal dinner party for 12 to cost about $6.00 which is, if you share, 50 cents a head. Menu so planned that guests share the preparation, serving and clean-up job.”—Woman’s Home Companion, November 1942