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Pate De Foie En Aspic

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Ingredients
  Chicken livers 1 Pound
  Instant minced onion 1 Tablespoon
  Celery stalk 1 , chopped
  Bay leaf 1
  Parsley flakes 1 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
  Rosemary leaves 1⁄8 Teaspoon, crushed
  Chicken 1 Tablespoon
  Seasoned stock base 1 Tablespoon
  Hot water 1 Cup (16 tbs)
  Dry white wine/Tomato juice 3⁄4 Cup (12 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄4 Cup (4 tbs)
  Cream cheese 3 Ounce (1 Package)
  Celery salt 3⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Powdered horseradish 1 Tablespoon
Directions

MAKING
1) In a saucepan, combine together the chicken livers, instant minced onion, celery, bay leaf, parsley flakes, thyme leaves, rosemary leaves, chicken and seasoned stock base with ½ cup if wine or tomato juice.
2) Bring the mixture to a boil and gently simmer for about 20 minutes or till the livers are soft.
3) Take the livers out, strain and reserve the liquid.
4) If required, add water to make 1 ½ cups of liquid.
5) Heat the liquid and mix with gelatin that has already been softened in cold water.
6) Stir well to melt and dissolve.
7) With a thin layer of the gelatin mixture, cover the bottom of a 1-quart milk and chill till firm.
8) Put the remaining gelatin mixture aside.
9) Through the fine blade of a food chopper, put the chicken livers, or puree in a blender.
10) Combine the livers together with the remaining tomato juice or wine, cream cheese, dry mustard, celery salt and powdered horseradish. Mix well.
11) Blend the chicken liver mixture thoroughly with the remaining gelatin mixture. Pour into the mold.
12) Chill the preparation till it is firm.

SERVING
13) Remove the chilled Pate De Foie En Aspic from the mold and serve, while still chilled, with Melba toast or crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Chilling
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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