She must have had problems posting the recipe, but it came up under the search feature posted under "no Title" after several attempts to post it with the name. Hope this helps you out.

Recipe: Pate de Foie Gras
Posted By: LaDonna/OHIO
Date: 2001-01-26 12:13:36
Board: TKL Cooking Club

Hi Gabrielle~~~Found this recipe in a 1951 cookbook. It states you can (readily) substitute chicken livers for the goose's liver. Also, since you are using canned goose's liver, check the label to make sure it is fully cooked, if so, skip the first step in the recipe.

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PATE de FOIE GRAS (Goose or Chicken Liver Paste
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You may substitute one pound of chicken livers for the goose's liver.

*Drop into boiling, seasoned water and simmer until barely done:
1 pound chicken livers
Drain them.
*If you are using canned goose's liver; check the label and make sure it is precooked, if not use step one.

Cook until hard and add: 2 eggs

Chop coarsely, then saute: 2 medium-sized onions
in 2 tablespoonsful of butter

Chop or blend these ingredients until they are a fine paste.

Season the paste with: Salt and Pepper

You may add: 1 teaspoonful dried herbs or 1 tablespoon fine herbs*.
*Fine herbs or Fines Herbes
The French blend 3 or 4 mild, finely minced fresh herbs, usually starting with parsley.

Classic blend: Equal Parts of: parsley, chives, tarragon and chervil, and sometimes sweet marjoram, mint or thyme.
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Editor's note:
Thank you for pointing out the problem. - Betsy