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Liver Pate

creative.chef's picture
Ingredients
  Butter 3 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Milk 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Cayenne pepper 1 Pinch
  Ground nutmeg 1 Pinch
  Chicken livers 1 Pound
  Garlic 2 Clove (10 gm)
  Parsley 3⁄4 Bunch (75 gm) (Small Bunch)
  Brandy 1⁄4 Cup (4 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Eggs 5
  Egg yolks 5
Directions

1 Melt 3 tablespoons butter in small pan. Blend in the flour with a wooden spoon and cook for a few minutes, but without letting it brown.
2 Little by little, add the milk, still beating well. Bring it to a boil, add salt, a pinch of cayenne pepper and a pinch of nutmeg. Let the mixture cook for 5 minutes.
3 Pass this white sauce through a fine strainer, and then let it cool.
4 Grind the livers. Peel and chop the garlic. Wash and dry the parsley, then chop it to produce 1 tablespoon. Add these ingredients to the liver.
5 Add the cold sauce. Mix it in, then beat in the brandy and the cream.
6 Preheat the oven to 350°F.
7 Add 5 whole eggs to the meat, then the egg yolks. Taste and adjust the seasoning.
8 Butter a 6 1/4-cup souffle dish. Pour the liver mixture into it. Put the mold into a roasting pan half-filled with hot water.
9 Put the pan and souffle mold into the oven to cook for 40 minutes.
10 Warm a serving plate.
11 When it is cooked, cool, then turn out the pate and put it on the warm serving plate. Serve it right away, cut into slices like a cake, coated with a tomato or Nantua (shrimp) sauce.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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