You are here

Simple Pate Maison

admin's picture
Ingredients
  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
  Pepper 1 Teaspoon
  Egg yolks 3
  Eggs 2
  Madeira 1⁄4 Cup (4 tbs)
  Chervil 1⁄2 Teaspoon
  Tarragon leaves 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
Directions

Rinse salt pork in cold water to remove some of salt.
Drain thoroughly.
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 °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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Interest: 
Party

Rate It

Your rating: None
3.88
Average: 3.9 (20 votes)