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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Blended and baked chicken pate, packed in a mold and best served sliced with cornichons (petite dill crisp pickles) and crusty french baguettes. Ingredients:
3 tbsp of unsalted butter, best you can get |
2 small onions, diced |
3 cloves of garlic, peeled and minced |
1 1/2 lbs. of chicken livers |
2 tbsp of green peppercorns |
1 tsp of salt |
1/2 tsp of white pepper |
1/4 tsp of black pepper |
1/2 tsp of curry powder |
1/8 tsp of nutmeg, fresh grated |
1/4 tsp of ginger |
1/4 cup of sherry |
1 cup of whipping cream |
Directions:
1. Saute onions and garlic in butter in large saute pan.
2. Add livers and remaining ingredients, except the cream.
3. Cook five minutes longer.
4. Scrape all into a pan and put in a blender.
5. Process.
6. Add whipping cream and process again.
7. Line a 9x5 pan with (buttered) wax paper.
8. Pour mixture into prepped pan and cover with (buttered wax paper).
9. Place loaf pan into a bain marie (roaster with boiling water 2/3 up the loaf pan) and bake at 350 degrees for 30 minutes.
10. Chill for two hours.
11. Unmold and slice.
12. Garnish sliced pate with sliced hard cooked eggs, cornichons, bowls of dijon mustard for slathering, thick slices of fresh french baguettes.
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