Pate De Volaille Supreme Recipe
Hope you like my new recipe of Pate De Volaille Supreme which is a popular French Side Dish. The key ingredient here is Chicken. It is a great Side Dish. I bet you haven't tried any French dish like Pate De Volaille Supreme. Whenever you try out this Pate De Volaille Supreme, don't forget to let me know your experience while preparing and eating it .
Ingredients
1/2 pound chicken livers
1/2 teaspoon salt
5 pounds chicken breasts, skinned and boned
5 eggs
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup brandy
1/4 cup dry sherry
3/4 cup chopped walnuts
1 pound (about 16 strips) bacon
Garnishes:
Radish roses, watercress, cornichons
Directions
Preheat oven to 375 degrees.
Place chicken livers in a pan and cover with water seasoned with 1/2 teaspoon salt.
Bring to a boil, then gently simmer 5 minutes.
Drain, cool the livers, and set aside briefly.
Grind or process the skinned and boned chicken breasts until they are very fine or almost pastelike.
Add the poached chicken livers and process or grind them into the breasts until they are fully incorporated and invisible.
If you are using a food processor, continue to do so, or do as you would when using a grinder and transfer pureed chicken to a large bowl.
Beat in the eggs one at a time, using an electric mixer, and beating 1 to 1 1/2 minutes between each egg addition.
Add salt, pepper, and nutmeg.
Beat 3 minutes longer, adding brandy and sherry toward the end of this time.
Select a terrine or bread pan with at least a 2-quart capacity and line it with about 10 strips of bacon.
Pour in half of the chicken pate mixture.
Sprinkle chopped walnuts on mixture.
Add the balance of the chicken mixture, mounding slightly in the center.
Cover the top well with emaining bacon strips.
Set terrine in a large shallow baking pan and place in the preheated oven.
Fill baking pan with veral inches of hot water.
Bake 1 hour or a little longer, until pate is cooked through.
Remove terrine from the oven and cool down to room temperature.
Place chicken livers in a pan and cover with water seasoned with 1/2 teaspoon salt.
Bring to a boil, then gently simmer 5 minutes.
Drain, cool the livers, and set aside briefly.
Grind or process the skinned and boned chicken breasts until they are very fine or almost pastelike.
Add the poached chicken livers and process or grind them into the breasts until they are fully incorporated and invisible.
If you are using a food processor, continue to do so, or do as you would when using a grinder and transfer pureed chicken to a large bowl.
Beat in the eggs one at a time, using an electric mixer, and beating 1 to 1 1/2 minutes between each egg addition.
Add salt, pepper, and nutmeg.
Beat 3 minutes longer, adding brandy and sherry toward the end of this time.
Select a terrine or bread pan with at least a 2-quart capacity and line it with about 10 strips of bacon.
Pour in half of the chicken pate mixture.
Sprinkle chopped walnuts on mixture.
Add the balance of the chicken mixture, mounding slightly in the center.
Cover the top well with emaining bacon strips.
Set terrine in a large shallow baking pan and place in the preheated oven.
Fill baking pan with veral inches of hot water.
Bake 1 hour or a little longer, until pate is cooked through.
Remove terrine from the oven and cool down to room temperature.
