Simple Pate Maison Recipe
Ingredients
| Salt pork slice | 6 | |
| Bacon Slices | 6 , diced | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| 1 pound calves liver | ||
| Chicken livers | 1 pound | |
| Salt | 1 3/4 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Egg yolks | 3 | |
| Eggs | 2 | |
| 1/4 cup Maderia | ||
| Chervil | 1/2 Teaspoon | |
| Tarragon leaves | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
Directions
Rinse salt pork in cold water to remove some of salt.
Drain thoroughly.
Line 7-inch souffle mold with salt pork slices.
Cook bacon in skillet until fat is rendered.
Saute onions in bacon fat until tender and lightly browned.
Cut the liver into 1-inch pieces; halve chicken livers.
Add livers, 1 teaspoon salt and 1/2 teaspoon pepper to onion mixture.
Saute until all pink has disappeared from livers.
Place liver mixture in blender container or in food processor a small amount at a time.
Blend until thoroughly pureed, adding egg yolks, eggs, and Madeira.
Spoon liver mixture into large bowl.
Stir in remaining salt, pepper, and spices.
Pour liver mixture into prepared mold; cover with aluminum foil.
Place mold in larger baking dish; add water halfway to top of mold.
Bake in preheated 375 °F oven 2 hours.
Cool pate well; invert onto serving platter.
Refrigerate at least 8 hours to chill thoroughly.
Pate can be sliced thin and served with French bread or crackers or as a separate course with a green salad.
Drain thoroughly.
Line 7-inch souffle mold with salt pork slices.
Cook bacon in skillet until fat is rendered.
Saute onions in bacon fat until tender and lightly browned.
Cut the liver into 1-inch pieces; halve chicken livers.
Add livers, 1 teaspoon salt and 1/2 teaspoon pepper to onion mixture.
Saute until all pink has disappeared from livers.
Place liver mixture in blender container or in food processor a small amount at a time.
Blend until thoroughly pureed, adding egg yolks, eggs, and Madeira.
Spoon liver mixture into large bowl.
Stir in remaining salt, pepper, and spices.
Pour liver mixture into prepared mold; cover with aluminum foil.
Place mold in larger baking dish; add water halfway to top of mold.
Bake in preheated 375 °F oven 2 hours.
Cool pate well; invert onto serving platter.
Refrigerate at least 8 hours to chill thoroughly.
Pate can be sliced thin and served with French bread or crackers or as a separate course with a green salad.
Chef
