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Pate Au Cognac

Western.Chefs's picture
Ingredients
  Butter 6 Tablespoon
  Shallots 2 , finely chopped
  Bay leaf 1⁄2
  Garlic 2 Clove (10 gm), crushed
  Chicken livers 1 1⁄2 Pound, cleaned, trimmed, washed and dried (700 Gram)
  Brandy 2 Tablespoon
  Egg yolks 2
Directions

Melt the butter in a medium-sized saucepan over low heat.
Add the shallots, bay leaf and garlic and cook, stirring occasionally, until the shallots are soft but not colored.
Add the chicken livers and cook them until they are tender.
Mash them with a fork and cook for a further 5 minutes, stirring constantly.
Remove the pan from the heat.
Preheat the oven to 350°F (180°C).
Grease a terrine or medium-sized baking dish and set it aside.
Put the chicken liver mixture into a blender and blend until smooth.
Alternatively, rub the mixture twice through a fine strainer.
Beat in the brandy and egg yolks and pour the mixture into the baking dish.
Place the dish in a baking pan half filled with water and bake for 1 hour, or until the pate is firm to the touch.
Cool before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Cook Time: 
60 Minutes
Servings: 
4

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