Stephanie's Pate De Foie (Chicken Liver Pate)
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Stephanie's Pate De Foie (Chicken Liver Pate)
  Pate    Chicken    Appetizers    Herbs    Nuts    Poultry  
Last updated 6/12/2012 1:24:54 AM. Recipe ID 58632. Report a problem with this recipe.
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      Title: Stephanie's pate de foie (chicken liver pate)
 Categories: Appetizers, Harned 1994, Herbs, Nuts, Poultry
      Yield: 1 Batch
 
MMMMM-----------------------CHICKEN STOCK----------------------------
      2 c  ;Water
      3    Chicken bouillon cubes
      4    Parsley stalks
      1 sm Bay leaf
      6    Black peppercorns
      1 pn Thyme

MMMMM----------------------------PATE---------------------------------
      2 lb Chicken livers
      2 c  Whipping cream
  1 1/2 lb Onions
      1 ts Freshly ground black pepper
      1 tb Worcestershire sauce
      1    Lemon; juice of
  1 1/2 lb Unsalted butter; room temp.
      1 tb Cognac; or to taste
      1 tb Brandy or dry sherry
           -- to taste
      1 tb "Fine spices" mixture

MMMMM-----------------------MADEIRA GLAZE----------------------------
      1 c  Beef stock
      1 tb Unflavored gelatin
           -- packaged
    1/3 c  Madeira wine or dry sherry

MMMMM-------------------------GARNISHES------------------------------
           Carved radish or tomato
           -flowers
           Small parsley leaves

MMMMM-------------------------VARIATIONS------------------------------
      1 c  Coarsely chopped walnuts or
      1 c  Coarsely chopped pistachios
 
  The author writes: "This food processor recipe makes about 4 lbs. -
  enough pate to pack into crocks for holiday gifts your friends will
  enjoy. The amount of butter can be reduced for a less expensive
  version, but it won't be as smooth. Do not use margarine.  If you
  don't have homemade chicken stock, use a bouquet garni to enhance the
  instant kind. In place of prepared "fine spices," you may substitute
  a pinch each of white pepper, red pepper, mace, sage, marjoram,
  rosemary, cinnamon, nutmeg and tarragon."
  
  For bouillon "stock," bring water to boil with chicken cubes. In a
  cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme; place
  in stock.  Simmer for 20 minutes. Remove bag and discard.
  
  For pate:  Marinate liver in cream for 8 hours or overnight in
  refrigerator.  Rinse liver in cold water several times; cover with
  fresh cold water and bring to the boiling point. Immediately drain
  water, fill with fresh cold water and bring to boil again.  Repeat
  procedure twice more.  (This removes bitter taste.)
  
  Now add chicken stock to cover liver and bring to boiling point. Turn
  down to simmer and cook 20 minutes. If time allows, let liver cool in
  the stock. Drain well.
  
  Finely chop onions in food processor.  Saute the onions in some of the
  butter until transparent but not colored. In a very large mixing bowl,
  blend all ingredients except the fine spices with liver and remaining
  butter.
  
  Place batches of this mixture in food processor and process until very
  smooth.  Repeat as needed.  Add fine spices; taste and adjust
  seasonings. Some salt may be required. (When tasting warm, the
  seasonings are more acute than when cold.  So add a bit more to
  achieve desired taste.) Taste for cognac and brandy; adjust
  accordingly.
  
  Pack into well-buttered or oiled molds; gently tap to release any air
  pockets. Cover with foil; refrigerate. To unmold, immerse to half
  their depth in hot water, counting 10 seconds, then invert onto a
  platter. Garnish with carved flowers of radishes or tomatoes, if
  desired. Or spoon pate into a piping bag and squeeze out in swirls
  onto crackers or toasted bread rounds. Garnish each with a tiny
  parsley leaf.
  
  To store several weeks, pour melted butter completely over top of
  pate in mold.  Cover with foil; refrigerate. To serve, remove and
  discard hardened butter from top and unmold as above.
  
  To glaze with Madeira: Heat beef stock and add packaged, unflavored
  gelatin.  Allow to dissolve and add Madeira wine or dry sherry. Set
  aside to thicken slightly. With a pastry brush, paint glaze all over
  unmolded pate.  Several coats may be required for an even glaze. Or
  pour glaze gently over pate by setting pate on a rack over a plate
  (to catch the overflow).
  
  To vary, fold in walnuts or pistachios after blending pate
  ingredients in food processor.  Then add the fine spices and taste.
  
  Yield:  About 4 lbs., or enough for a cocktail party of 16.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pp. 12-13. ISBN
  0-88862-788-2. Posted by Cathy Harned.
 




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Recipe ID 58632 (Apr 03, 2005)

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