Pate De Poulet Recipe
Ingredients
1/2 pound chicken livers
1/3 cup Chicken Stock
1 1/2 teaspoons butter
1/2 cup minced onions
2 shallots, 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.
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