100 Year Old Pate Recipe

Summary

Preparation Time24 MinCooking Time1 Hr 0 Min
Ready In1 Hr 24 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings1
CuisineCourse
Main IngredientInterest Group

Ingredients

 Chicken livers2 Pound
 Bacon1⁄2 Pound, crumbled (cooked crisp)
 Chicken stock1 Cup (16 tbs)
 White onion1 Large, cut (yellow onion)
 Celery satlk2 , with tops cut into sections
 Bell pepper To Taste
 Garlic1 Clove (5 gm), peeled
 Thyme1 Teaspoon
 Sage3⁄10 Teaspoon
 Rosemary1 Pinch
 Bay leaf1 Small
 Peppercorns To Taste, crushed
 Salt To Taste (none with bouillon)
 Dijon mustard1⁄2 Teaspoon
 Dry white wine2 Tablespoon (dry cherry)
 Salted butter1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3279 Calories from Fat 2294

% Daily Value*

Total Fat 261 g400.8%

Saturated Fat 141.9 g709.7%

Trans Fat 0.6 g

Cholesterol 3686.1 mg1228.7%

Sodium 4086.8 mg170.3%

Total Carbohydrates 49 g16.5%

Dietary Fiber 8.3 g33%

Sugars 19.2 g

Protein 182 g364.7%

Vitamin A 2138.5% Vitamin C 332%

Calcium 29.9% Iron 470.6%

*Based on a 2000 Calorie diet

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.
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