Laura Hampton alerted me to this Wall Street Journal article about some chefs who are attempting to sidestep persecution by animal rights activists by making fake pate de foie gras with chicken liver. Boy, did this article ever bring me back to the days when i was first learning to cook the haute cuisine and the only kind of foie gras that was available was in a tin and none too easy to get. I used to make truffled chicken liver pate and use it for Tournedos Rossini and Chateaubriand en croute et al. It tasted pretty good but nothing at all like the real thing.
In any case these chefs who think they are going to get a pass from the animal rights folks are not facing up to reality. Once the Humane Soiciety, PETA and the rest are finished wiping out the foie gras industry they will, choose a new meat product to target. And who is to say that it will not be chicken?
No Geese Were Hurt In the Making Of This 'Faux Gras' - WSJ.com