Foie Gras with Paprika (cold, in terrine)

Ingredients

• 1 fine fresh foie gras
• salt
• 1 teaspoonful Paprika
• 1 large Spanish onion
• 1 small bay leaf
• jelly

Instructions

1. Trim a fine fresh foie gras, salt it and sprinkle it with a teaspoonful of Paprika.
2. Put it in a pan with a large sliced Spanish onion scattered over it and a small bay leaf.
3. Cook in the oven for half an hour.
4. Lay the liver in an oval terrine, removing every fragment of onion, and cover it with its fat.
5. Finish filling the terrine with jelly and leave to cool.
6. Keep in a cool place until serving.