Pate De Poulet Recipe
Ingredients
| Chicken livers | 1/2 pound | |
| Chicken stock | 1/3 Cup (16 tbs) | |
| Butter | 1 1/2 Teaspoon | |
| Onions | 1/2 Cup (16 tbs), minced | |
| Shallots | 2 , minced | |
| 2 hard-cooked eggs, quartered | ||
| 1 head Boston lettuce minced fresh parsley (garnish) | ||
Directions
Place the chicken livers in a small saucepan with the stock.
Bring to a boil, then reduce heat and simmer just until the insides of the livers are pink, about 8 minutes.
While the livers cook, melt the butter in a small skillet.
Add the onions and shallots and cook just until the onions are translucent.
Drain the livers and place them in a blender or food processor with the cooked onions and shallots and the eggs.
Process on medium speed until blended, adding some of the stock if needed to make a smooth mixture.
Line a serving plate or bowl with lettuce leaves.
Mound the pate on top.
Garnish with parsley, if desired.
Bring to a boil, then reduce heat and simmer just until the insides of the livers are pink, about 8 minutes.
While the livers cook, melt the butter in a small skillet.
Add the onions and shallots and cook just until the onions are translucent.
Drain the livers and place them in a blender or food processor with the cooked onions and shallots and the eggs.
Process on medium speed until blended, adding some of the stock if needed to make a smooth mixture.
Line a serving plate or bowl with lettuce leaves.
Mound the pate on top.
Garnish with parsley, if desired.
Chef
