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Pate maison
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Exotic, Terrines / Mousses & Pates |
| Yield: |
10 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| cup | Fine minced onion | | 1
| pinch | Dried thyme | | 8
| tbsp | Lard | | 1
| pinch | Mace | | 8
| oz | Chicken liver | | 1
| pinch | Rosemary | | 2
| cup | White cooked chicken | | 1
| pinch | Basil | | 6
| tbsp | Unsalted butter | | | -room temperture | | 1
| pinch | Cloves | | 1
| pinch | Nutmeg | | 4
| tbsp | Lard | | 1
| pinch | Allspice | | 4
| tbsp | Cognac | | 1
| pinch | White pepper | | 1
| tsp | Cinnamon | | 1
| pinch | Spanish paprika | | 1
| pinch | Crushed bay leaf | | 1
| pinch | Salt |
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Procedures:
| 1 | Saute onion in 8 tb lard until very limp. | | 2 | Add livers, cook until done; cool. | | 3 | Put liver mixture, chicken, butter, 4 tb lard, cognac, and spices in food processor and blend until smooth. | | 4 | Correct seasoning, if necessary, by addding more cognac or spice. | | 5 | Serve on crusty french bread topped with pickles. |
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