Simple Pate Maison
|Salt pork slice||6|
|Bacon slices||6 , diced|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Calves liver||1 Pound|
|Chicken livers||1 Pound|
|Salt||1 3⁄4 Teaspoon|
|Madeira||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄2 Teaspoon|
Rinse salt pork in cold water to remove some of salt.
Line 7-inch souffle mold with salt pork slices.
Cook bacon in skillet until fat is rendered.
Saute onions in bacon fat until tender and lightly browned.
Cut the liver into 1-inch pieces; halve chicken livers.
Add livers, 1 teaspoon salt and 1/2 teaspoon pepper to onion mixture.
Saute until all pink has disappeared from livers.
Place liver mixture in blender container or in food processor a small amount at a time.
Blend until thoroughly pureed, adding egg yolks, eggs, and Madeira.
Spoon liver mixture into large bowl.
Stir in remaining salt, pepper, and spices.
Pour liver mixture into prepared mold; cover with aluminum foil.
Place mold in larger baking dish; add water halfway to top of mold.
Bake in preheated 375 Â°F oven 2 hours.
Cool pate well; invert onto serving platter.
Refrigerate at least 8 hours to chill thoroughly.
Pate can be sliced thin and served with French bread or crackers or as a separate course with a green salad.