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Christmas Pate

Holiday.Cook's picture
Ingredients
  Chicken livers 3 Pound
  Butter/Margarine 6 Tablespoon (3/4 Stick)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Dried savory leaves 1 Tablespoon
  Cognac 6 Tablespoon
  Light cream/Half-and-half 1⁄2 Cup (8 tbs)
  Eggs 5
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bacon slices 8
  Bay leaf 2
For glaze
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Water 1⁄4 Cup (4 tbs)
  Dry white wine 1 Cup (16 tbs)
  Dried tarragon leaves 1⁄2 Teaspoon
  Chopped parsley 1⁄2 Teaspoon
Decoration:
  Ripe olives 10
  Green olives 1
  Roasted pimentos 4 Ounce
Directions

1. Day before: Discard any fat globules from chicken livers; wash livers and dry on paper towels.
2. In hot butter in skillet, saute onion and dried herbs until onion is golden. Add chicken livers; saute, stirring, about 5 minutes. Cut up livers.
3. In bowl, combine livers, cognac, cream, eggs, salt and pepper; mix well. Put mixture through blender, about one-third at a time, to make a smooth puree, or process ingredients in a food processor fitted with the steel blade.
4. Preheat oven to 400°F. Line a 1 3/4-quart round casserole with bacon slices. Arrange bay leaves in bottom of casserole.
5. Pour liver mixture into casserole; place in pan of very hot water (water should measure 1 inch). Bake 1 hour.
6. Remove casserole from hot water; let cool completely on wire rack. Refrigerate, covered, overnight. Next day, un-mold: Loosen edge with spatula; turn out on a tray. Remove bacon; smooth surface with spatula. Refrigerate.
7. Prepare Glaze: Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 5 minutes to soften. Add wine, tarragon and parsley; stir over low heat until mixture is hot and gelatine is dissolved; strain if desired.
8. Set pan in ice water; let stand, stirring occasionally, until mixture starts to jell—15 minutes.
9. Meanwhile, arrange slices of the olives and pimientos around edge and on top of pate, to form design of cock's head. Spoon half of glaze over pate, covering completely. Refrigerate pate to set glaze—30 minutes. Reheat remaining glaze; cool and spoon over chilled pate. Refrigerate until serving time to set glaze. Garnish with parsley, if desired. Serve with thinly sliced pumpernickel and rye bread.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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