100 Year Old Pate
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100 Year Old Pate
  Pate    Appetizers    Poultry  
Last updated 6/12/2012 12:41:28 AM. Recipe ID 245. Report a problem with this recipe.
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      Title: 100 year old pate
 Categories: Appetizers, Poultry
      Yield: 1 Servings
      2 lb Chicken livers
    1/2 lb Bacon cooked crisp and
           - crumbled
      1 c  Chicken stock (preferred) or
           - bouillon
      1 lg White or yellow onion cut
           - into 8th's
      2    Stalks celery with tops
           - cut into sections
    1/4    Bell pepper
      1    Clove garlic peeled & sliced
      1 ts Heaping thyme
    1/4 ts Sage
      1    Pinch rosemary
      1    Small bay leaf
           Crushed peppercorns to taste
           Salt to taste (none with
           - bouillon)
    1/2 ts Dijon mustard
           Dry white wine or for change
           -try dry sherry
    1/2 lb Sweet cream butter (adjust
           - salt if salted butter is
           - used)
  UTENSILS: 2 qt. sauce pan Colander or large strainer measuring cups
  and spoons food processor, mixer or blender (use your hands only if
  slightly Masochistic) Pate molds or buttered 9" cake pan with release
  or a bowl
  PREPARATION: In sauce pan, combine livers, stock, spices, garlic,
  celery, onion, pepper & salt. Add enough wine to just cover
  ingredients and bring to boiling point. Reduce heat, cover, and
  simmer for about 1/2 hour. When done, place contents in the colander.
  Reserve the wine broth and allow it to stand and cool. Discard the
  bayleaf from the contents in the colander and allow remainder to cool
  for 1/2 hour.
  Gently ladel off the wine broth until the liquid containing the
  sediment equals 2/3 cup. Save the clear broth in case you need more.
  Be sure to catch all the sediment because it is an important part of
  the recipe.
  In your food processor; combine the contents of the colander, sediment
  broth, butter, mustard and 1/2 of the crumbled bacon. Process until
  the mixture is a smooth, soupy puree. Fold in remaining bacon and
  pour into final mold. If it is too thick to pour, you need to add
  more broth. Allow pate to set in refrigerator for at least 24 hours.
  Unmold, lightly sprinkle with cracked peppercorns and garnish with
  sliced olives and parsley.
  This recipe is an antique French farm recipe reported to be over 100
  years old. It is a classic recipe with wonderful spices and subtle

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Recipe ID 245 (Apr 03, 2005)

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