100 Year Old Pate

| Next >>

Title: 100 Year Old Pate
Yield: 1 Servings
Categories: Appetizers, Poultry

Ingredients:

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 flavors.

Posted to MM-Recipes Digest V4 #159 by jarin@odyssee.net (Jacques Lorrain)
on Jun 8, 1997