Hello Marlene,

This information comes from the Dean & DeLuca Cookbook:

Foie Gras maeans "fat liver", though fattened liver would be a better description. They use the organ meat, the liver of goose to make it. In France they make a terrine called, Pate de foie gras. Pate in French, means meatloaf of grinded and cooked meat. Thus it would be a meatloaf of ground and cooked goose livers. Think Jewish chopped liver and a similar taste and you got it. One needs an acquired taste for this, you either like it or you don't.

Most Beef Wellington recipe calls for a layering of the pate over the beef. You may omit it though if you know that you don't like it.

Pate can be made at home or you may purchasae tins at gourmet shops. They can be very pricey.

Good Luck!