Fine Liver Pate Recipe
Fine Liver Pate is an easy to prepare appetizer which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
| 1 teaspoon rendered chicken or pork fat | ||
| 2 pounds chicken or pork livers | ||
| Eggs | 3 | |
| Cognac | 1/3 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Chicken pork | 2/3 Cup (16 tbs), diced | |
| 1 onion, coarsely chopped | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 5 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Pepper white | 2 Teaspoon | |
| Allspice | 1 Teaspoon | |
Directions
1. Lightly grease a three-quart mold with rendered fat.
2. In an electric blender, make a fine puree of the livers, eggs, cognac and cream. From time to time add a little diced fat, onion and flour.
3. To the puree add all the seasonings and mix well. Pour into the mold and cover the top with a double thickness of aluminum foil.
4. Place in a pan of water and bake in a moderate oven (325° F.) two to two and one-half hours. Cool the pate, then store it in the refrigerator. It is not necessary to weight it. If desired, the top may be decorated with slices of truffle and a clear aspic poured over.
2. In an electric blender, make a fine puree of the livers, eggs, cognac and cream. From time to time add a little diced fat, onion and flour.
3. To the puree add all the seasonings and mix well. Pour into the mold and cover the top with a double thickness of aluminum foil.
4. Place in a pan of water and bake in a moderate oven (325° F.) two to two and one-half hours. Cool the pate, then store it in the refrigerator. It is not necessary to weight it. If desired, the top may be decorated with slices of truffle and a clear aspic poured over.
Chef
