Pate Maison A La Sardi Recipe
Ingredients
| 1/4 cup rendered chicken fat | ||
| 1/4 cup lard or vegetable shortening | ||
| Bay leaves | 2 | |
| Ground black pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Onion | 1 Large, chopped | |
| Chicken livers | 1 1/2 Pound | |
| Salt | 2 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Hot buttered slice | 6 | |
Directions
1. In a large skillet melt the chicken fat and lard over medium heat. Add bay leaves, pepper, thyme and onion, and cook, stirring, five minutes.
2. Add the chicken livers and cook, stirring, until lightly browned. Add the salt and monosodium glutamate, and cook five minutes longer, stirring from time to time. Cool the mixture, discarding the bay leaves.
3. Grind the mixture twice, using the finest knife of a food grinder. Pack in a greased pan and chill. Remove from the pan, wrap in waxed paper and refrigerate until
2. Add the chicken livers and cook, stirring, until lightly browned. Add the salt and monosodium glutamate, and cook five minutes longer, stirring from time to time. Cool the mixture, discarding the bay leaves.
3. Grind the mixture twice, using the finest knife of a food grinder. Pack in a greased pan and chill. Remove from the pan, wrap in waxed paper and refrigerate until
Chef
