100 Year Old Pate

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