I checked my cookbooks that were most likely to have a recipe for Pate de Foie Gras and could not find one. The following probably explains why I can't find a recipe in any of my cookbookc. This is from my Joy of Cooking cookbook. "The famed foie gras of Europe is produced by the force feeding of geese, which causes their livers to become marbled in appearance and so increases their bulk that they often account for 1/4 the bird's weight. In this country the law forbids this practice, although unfatted goose liver is available. As a matter fact, the liver of which American pates are usually composed - that of chickens - makes a more than merely acceptable substitute." I think that the recipe that Gladys offered would be excellent if you do not find a recipe for Pate de Foie Gras. Good luck:-)