Pate De Foie En Aspic Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCuisine
Method

Ingredients

 Chicken livers1 Pound
 Instant minced onion1 Tablespoon
 Celery stalk1 , chopped
 Bay leaf1
 Parsley flakes1 Teaspoon
 Thyme leaves1⁄8 Teaspoon
 Rosemary leaves1⁄8 Teaspoon, crushed
 Chicken1 Tablespoon
 Seasoned stock base1 Tablespoon
 Hot water1 Cup (16 tbs)
 Dry white wine/Tomato juice3⁄4 Cup (12 tbs)
 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Cold water1⁄4 Cup (4 tbs)
 Cream cheese3 Ounce (1 Package)
 Celery salt3⁄4 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Powdered horseradish1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 516

% Daily Value*

Total Fat 58 g88.9%

Saturated Fat 24.1 g120.4%

Trans Fat 0.3 g

Cholesterol 1677.3 mg559.1%

Sodium 5170.9 mg215.5%

Total Carbohydrates 33 g10.9%

Dietary Fiber 3.1 g12.5%

Sugars 6.8 g

Protein 115 g230.8%

Vitamin A 1042.7% Vitamin C 156.5%

Calcium 27.5% Iron 265.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a saucepan, combine together the chicken livers, instant minced onion, celery, bay leaf, parsley flakes, thyme leaves, rosemary leaves, chicken and seasoned stock base with ½ cup if wine or tomato juice.
2) Bring the mixture to a boil and gently simmer for about 20 minutes or till the livers are soft.
3) Take the livers out, strain and reserve the liquid.
4) If required, add water to make 1 ½ cups of liquid.
5) Heat the liquid and mix with gelatin that has already been softened in cold water.
6) Stir well to melt and dissolve.
7) With a thin layer of the gelatin mixture, cover the bottom of a 1-quart milk and chill till firm.
8) Put the remaining gelatin mixture aside.
9) Through the fine blade of a food chopper, put the chicken livers, or puree in a blender.
10) Combine the livers together with the remaining tomato juice or wine, cream cheese, dry mustard, celery salt and powdered horseradish. Mix well.
11) Blend the chicken liver mixture thoroughly with the remaining gelatin mixture. Pour into the mold.
12) Chill the preparation till it is firm.

SERVING
13) Remove the chilled Pate De Foie En Aspic from the mold and serve, while still chilled, with Melba toast or crackers.
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