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Pate Maison A La Sardi

Western.Chefs's picture
Ingredients
  Rendered chicken fat 1⁄4 Cup (4 tbs)
  Lard/Vegetable shortening 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Freshly ground black pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Chicken livers 1 1⁄2 Pound
  Salt 2 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Hot buttered toast slice 6
Directions

1. In a large skillet melt the chicken fat and lard over medium heat. Add bay leaves, pepper, thyme and onion, and cook, stirring, five minutes.
2. Add the chicken livers and cook, stirring, until lightly browned. Add the salt and monosodium glutamate, and cook five minutes longer, stirring from time to time. Cool the mixture, discarding the bay leaves.
3. Grind the mixture twice, using the finest knife of a food grinder. Pack in a greased pan and chill. Remove from the pan, wrap in waxed paper and refrigerate until

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Ingredient: 
Chicken

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