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Chicken Pate Cream

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Ingredients
  Bacon fat 1 Tablespoon
  Butter 2 Tablespoon
  Chicken livers 1 1⁄2 Pound
  Unsalted pork fat 1⁄2 Pound, ground
  Dry sherry 2 Tablespoon
  Brandy 2 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Green onions/Shallots 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 1⁄2 Teaspoon
Directions

Coat 7-inch souffle mold well with cold bacon fat.
Melt butter in skillet.
Saute livers until all pink has disappeared.
Combine livers, port fat, sherry, brandy, pepper, onions, garlic, and salt; mix well.
Place mixture in blender or food-processor container, a small amount at a time; blend until thoroughly pureed.
Blending may take longer than usual; pork fat is not easily pureed.
Spoon mixture into prepared mold; cover with aluminum foil.
Place mold in baking dish.
Pour hot water half the depth of mold.
Bake in preheated 350°F oven 1 hour.
Remove from oven; let cool.
Invert onto serving platter; chill in refrigerator overnight.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party

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