Pate diana
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Pate diana
  Pate    Appetizers  
Last updated 6/12/2012 12:48:48 AM. Recipe ID 10016. Report a problem with this recipe.
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      Title: Pate diana
 Categories: Pate', Apples, Appetizers
      Yield: 10 Servings
 
      1 c  Butter
    1/2 c  Onions; chopped
      2 tb Shallots; chopped
    1/4 c  Apples; chopped, peeled
      1 lb Chicken livers; halved
    1/4 c  Apple wine or brandy
      3 tb Whipping cream
      1 ts Lemon juice
      1 ts Salt
    1/4 ts Black pepper
    1/2 c  Butter; clarified
           Apple slices (optional)
 
  Soften 10 tablespoons butter and set aside. Melt 3 of remaining
  tablespoons butter in skillet. Add onions and shallots. Cook until
  tender, stirring, about 5 minutes. Add chopped apples and cook until
  tender, about 3 minutes. Place apple mixture in blender. Melt
  remaining 3 tablespoons butter in skillet. Add chicken livers and
  stir 3 to 4 minutes until livers are browned outside and pink inside.
  Add wine and cook and stir 2 minutes longer. Transfer liver mixture
  to blender with apple mixture. Add 2 tablespoons cream and blend at
  high speed until smooth. Add more cream, if necessary, to make
  mixture smooth. Press through medium-fine strainer into mixing bowl.
  Cool thoroughly, stirring once or twice. (Pate will become oily if
  not completely cooled.) In another bowl, cream 10 tablespoons
  softened butter with electric mixer and add liver mixture, a little
  at a time, beating well after each addition. Stir in lemon juice,
  salt and pepper. Pour pate into crock or ramekins, smoothing top with
  spatula. Pour enough clarified butter over top to form seal. Store in
  refrigerator up to 1 week or freeze, in appropriate containers, if
  desired. Serve chilled and garnished with apple slices, if
  
  desired.
 




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Recipe ID 10016 (Apr 03, 2005)

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