2000s Recipes + Menus

Ruth’s Mother’s Recipes: Pâté de “Foie Gras”

April 2009
I often think I’ve exaggerated the awfulness of my mother’s cooking; it couldn’t have been that bad, could it? But then someone calls to remind me that it was actually worse than I remember. Last week I spoke to one of my brother’s oldest friends, who said that my mother once made him an “unforgettable meal.” When I asked what it was, he grimaced. “Duck in chocolate sauce,” he said. “And if that wasn’t bad enough, the duck was barely cooked.”

Looking through my mother’s recipe file, I found a few doozies. I don’t remember that she ever cooked this very ’50s dish; I think I would have remembered.
  • 1/2 lb liverwurst
  • 3 oz cream cheese
  • 4 tablespoons mayonnaise
  • 1/4 cup cream
  • 1 tablespoon melted butter
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dry Sherry
  • Soften the liverwurst and cream cheese and mix them together with the back of a spoon. Add mayonnaise and cream; blend thoroughly. Add all other ingredients and mix well.
Subscribe to Gourmet