Fine Liver Pate
|Rendered chicken fat/Pork fat||1 Teaspoon|
|Chicken livers/Pork livers||2 Pound|
|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)|
|Ground ginger||1 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Pepper white||2 Teaspoon|
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.