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Fine Liver Pate

Western.Chefs's picture
Fine Liver Pate is an easy to prepare appetizer which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
  Rendered chicken fat/Pork fat 1 Teaspoon
  Chicken livers/Pork livers 2 Pound
  Eggs 3
  Cognac 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Diced unrendered chicken fat/Fresh pork fat 2⁄3 Cup (10.67 tbs) (Use Fresh)
  Onion 1 , coarsely chopped
  Flour 1⁄2 Cup (8 tbs)
  Salt 5 Teaspoon
  Ground ginger 1 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Pepper white 2 Teaspoon
  Allspice 1 Teaspoon
Directions

1. Lightly grease a three-quart mold with rendered fat.
2. In an electric blender, make a fine puree of the livers, eggs, cognac and cream. From time to time add a little diced fat, onion and flour.
3. To the puree add all the seasonings and mix well. Pour into the mold and cover the top with a double thickness of aluminum foil.
4. Place in a pan of water and bake in a moderate oven (325° F.) two to two and one-half hours. Cool the pate, then store it in the refrigerator. It is not necessary to weight it. If desired, the top may be decorated with slices of truffle and a clear aspic poured over.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Pork
Servings: 
21

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Average: 4.3 (17 votes)