You are here

Fine Liver Pate

American.Gourmet's picture
Ingredients
  Rendered fat 1 Teaspoon (Chicken Or Pork Fat)
  Chicken livers/Pork livers 2 Pound
  Eggs 3
  Cognac 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Chicken fat/Fresh pork fat 2⁄3 Cup (10.67 tbs), diced, unrendered
  Onion 1 , coarsely chopped
  Flour 1⁄2 Cup (8 tbs)
  Salt 5 Teaspoon
  Ground ginger 1 Teaspoon
  Monosodium glutamate 1 Teaspoon
  White pepper 2 Teaspoon
  Allspice 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) In a 3-quart mold, apply the rendered chicken or pork fat.
3) In an electric blender, puree of the livers, eggs, cognac and cream. Gradually add a little diced fat, onion and flour while blending.
4) Mix in all the seasonings, pour the mixture into the mold and cover with an aluminum foil.
5) Place in a pan of water and bake in the preheated oven 2 to 2 1/2 hours.
6) Allow the pate to cool, then store in the refrigerator

SERVING
7) Garnish with the truffle slices, pour over clear aspic and serve .

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
8

Rate It

Your rating: None
4.392855
Average: 4.4 (14 votes)