[Sca-cooks] foie gras - morteruelo

[Suey]

Ana Valdes  wrote:
> Is morteruelo made off liver? I ate it only once, in the beautiful 
> Middle Age city of Cuenca, in Spain, and I could not decide which the 
> ingredients was, it was oats and fat and the meat was jellified. Maybe 
> as a kind of haggis or the Swedish p?lsa. Ana
The traditional ingredients for moteruelo from Cuenca, which happens to 
be regarded as the best in Spain are:
1/2 wild hare or rabbit
1 partridge
1/4 hen
1/4 serrano ham
1/4 pig liver
1/4 panceta (bacon)
300 gr breadcrumbs
150 cc olive oil
salt
pepper
paprika
caraway
ground cloves and cinnamon

Could that be qualified as foie gras or not?
Suey