Chicken Liver Pate Recipe
Prepare to be astounded by the lovely and addictive flavors of this Liver Pate! It is one European dish which will never fail to impress you or your guests. Stock up on plenty of bags of Chicken as you will want to make this Liver Pate time and again. This compelling Liver Pate is the Appetizer of choice for a winning meal. Surely, Liver Pate is a recipe one can try out any time.
Ingredients
3/4 pound chicken livers
1 teaspoon salt
2 eggs
Pepper
1 egg yolk
1/2 teaspoon mixed powdered cloves and powdered mace
2 teaspoons butter
1 1/4 cups light cream or rich milk
1 bay leaf
Directions
Drop the raw livers, which have been relieved of their stringy fibers, into the blender.
When they are completely emulsified, add all the rest of the ingredients except the bay leaf.
Pour the mixture into a well buttered fireproof dish, add a dried bay leaf, and cover with aluminum foil.
Stand the dish in a pan containing about 1 inch of water and bake in a moderate oven (350°) for 1 hour, reducing heat after the first half hour.
This pate can be eaten either hot or cold, but I think it is much nicer cold.
It is light and very kind to the digestion.
Properly cooked, it should be a faint pink color when you cut into it not unlike the real foie gras (which costs an absolute fortune).
By the way, watch that the water in the bottom pan, does not boil.
You must nurture the pate as you would a baked egg custard.
When they are completely emulsified, add all the rest of the ingredients except the bay leaf.
Pour the mixture into a well buttered fireproof dish, add a dried bay leaf, and cover with aluminum foil.
Stand the dish in a pan containing about 1 inch of water and bake in a moderate oven (350°) for 1 hour, reducing heat after the first half hour.
This pate can be eaten either hot or cold, but I think it is much nicer cold.
It is light and very kind to the digestion.
Properly cooked, it should be a faint pink color when you cut into it not unlike the real foie gras (which costs an absolute fortune).
By the way, watch that the water in the bottom pan, does not boil.
You must nurture the pate as you would a baked egg custard.
