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Chicken Liver Pate

Flavor.of.Europe's picture
  Chicken livers 3⁄4 Pound
  Salt 1 Teaspoon
  Eggs 2
  Pepper 1
  Egg yolk 1
  Powdered clove 1⁄4 Teaspoon, mixed with mace
  Powdered mace 1⁄4 Teaspoon
  Butter 2 Teaspoon
  Light cream/Rich milk 1 1⁄4 Cup (20 tbs)
  Bay leaf 1

Drop the raw livers, which have been relieved of their stringy fibers, into the blender.
When they are completely emulsified, add all the rest of the ingredients except the bay leaf.
Pour the mixture into a well buttered fireproof dish, add a dried bay leaf, and cover with aluminum foil.
Stand the dish in a pan containing about 1 inch of water and bake in a moderate oven (350°) for 1 hour, reducing heat after the first half hour.
This pate can be eaten either hot or cold, but I think it is much nicer cold.
It is light and very kind to the digestion.
Properly cooked, it should be a faint pink color when you cut into it not unlike the real foie gras (which costs an absolute fortune).
By the way, watch that the water in the bottom pan, does not boil.
You must nurture the pate as you would a baked egg custard.

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