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100 Year Old Pate

gagxo's picture
Ingredients
  Chicken livers 2 Pound
  Bacon 1⁄2 Pound, crumbled (cooked crisp)
  Chicken stock 1 Cup (16 tbs)
  White onion 1 Large, cut (yellow onion)
  Celery satlk 2 , with tops cut into sections
  Bell pepper To Taste
  Garlic 1 Clove (5 gm), peeled
  Thyme 1 Teaspoon
  Sage 1⁄4 Teaspoon
  Rosemary 1 Pinch
  Bay leaf 1 Small
  Peppercorns To Taste, crushed
  Salt To Taste (none with bouillon)
  Dijon mustard 1⁄2 Teaspoon
  Dry white wine 2 Tablespoon (dry cherry)
  Salted butter 1⁄2 Pound
Directions

UTENSILS:
2 quart sauce pan Colander or large strainer measuring cups and spoons food processor, mixer or blender (use your hands only if slightly Masochistic) Pate molds or buttered 9" cake pan with release or a bowl

In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt. Add enough wine to just cover ingredients and bring to boiling point. Reduce heat, cover, and simmer for about 1/2 hour. When done, place contents in the colander. Reserve the wine broth and allow it to stand and cool. Discard the bay leaf from the contents in the colander and allow remainder to cool for 1/2 hour. Gently ladle off the wine broth until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to catch all the sediment because it is an important part of the recipe. In your food processor; combine the contents of the colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon.

Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add more broth. Allow pate to set in refrigerator for at least 24 hours. Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley. This recipe is an antique French farm recipe reported to be over 100 years old. It is a classic recipe with wonderful spices and subtle flavors.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
24 Minutes
Cook Time: 
60 Minutes
Ready In: 
84 Minutes
Servings: 
1
Subtitle: 
100 Year Old Pate

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