Pate de Fois Gras (de bateau)

 

Our thanks to Paul Elliot for this clever recipe that builds on the subtleties of French cuisine whilst reflecting the more feral instincts of a half starved transatlantic yachtsman.

We have given this excellent recipe a difficulty rating of 'very high' due to the challenge of securing the ingredients



An Albatross

Serves 1

Ingredients

1 Albatross
Salad for garnish
Aquavit
Goose barnacles
Hard antifoul

Method

Catch the Albatross (bread and catapult method)
Tear guts out and discard remainder
Try to identify liver
Cook liver (optional)
Mash
Serve on toast, or something ..

Additional Information

Serve with a salad garnish, a tumbler of aquavit and some raw goose barnacles plucked fresh from the boot-top having been raised and fed on any highly toxic antifoul.

Repeat above 1 - 3 times per crew member for a decent meal