Pave is normally a slab/slice of fillet steak,

Pave de Foie Gras is I guess a slab of foie gras pate...

Sure it isn't paTe de foie gras? That is simply translated as Foie Gras (Pate) normally, but you could give it as Goose Liver Pate (not nearly as elegant, and not as correct in my view).

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Note added at 2002-10-16 11:19:16 (GMT)
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I guess the other alternative is that it could be a piece of liver - yuk. I am sure that the French culinary experts who abound on Proz will provide a more conclusive response. ;-)

Ref. Termium :
omaine(s)
  – Recipes
Domaine(s)
  – Recettes de cuisine
 
foie gras Source
CORRECT

foie gras Source
CORRECT, MASC

OBS – In cookery the
name "foie gras" is used
only of goose or duck
liver fattened in a special
way. Source

OBS – Préparation du
foie de l'oie ou du
canard, hypertrophié par
un engraissement
méthodique de la volaille.

Ref. Harrap's :
slab
[(b) (of cake) (grosse) tranche f;

or
thick slice of foie gras

In response to certain of the suggestions above, might I just add that:

a) it is NOT safe to assume this would be pâté de foie gras; the actual liver itself is served here just as often as in pâté form (and believe me, it is far from yuk, at least the way we prepare it here on the farm! Unless of course you're a veggie, in which case, apologies!)

b) it is also NOT safe to assume it is GOOSE (unless specifically stated 'de oie'), since the cheaper duck foie gras is very commonly encountered

As regards 'slab' I am in entire agreement with previous answerers; if an English term HAD to be used, then I would simply favour 'slice' --- the 'thick' is slightly redundant, not least because although pâté might be sliced finely, it's almost impossible to do it with the liver itself!

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Note added at 2002-10-17 15:27:01 (GMT) Post-grading
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Oops --- by the way, that should of course have been d\'oie and not de... Sorry folks for the slip!