• 11/1 Nat'l Pate' Day - 4

    From Dave Drum@1:3634/12 to All on Tue Oct 31 18:00:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Liver Pate
    Categories: Poultry, Offal
    Yield: 1 1/2 pounds

    1 tb Olive oil
    1 tb Butter
    1 lb (450g) raw chicken livers
    12 oz (340g) uncooked Italian
    - sausage (sweet/mild or
    - spicy/hot)

    1 French bread baguette; 2.5"
    - to 3" (6 to 7 cm) thick)
    1/2 c (120ml) extra virgin olive
    - oil or melted butter
    Garlic powder (opt?)

    TO PREPARE THE PATE': Heat the oil and butter in a skillet.
    Remove the casings (skins) from the Italian sausage links
    and add the meat to the skillet, breaking it up with a
    spatula. (The casings can be discarded.) Rinse the chicken
    livers and add to the skillet. Cook over medium-high heat
    until thoroughly cooked, about 15 minutes; do not brown.
    Remove from the heat and allow to cool. Put all the meat
    in a food processor and process with the blade until
    smooth. Press into simple molds, such as ramekins, lined
    with wax paper or parchment paper in the bottom. This
    recipe makes enough to more than fill three 3" ramekins.
    Cover with plastic wrap and refrigerate until ready
    to serve.

    TO PREPARE THE CROUTES: Slice the baguette into pieces
    about 1/8" (3mm) thin and place on a baking sheet,
    arranging in a single layer. Using a pastry brush, garnish
    lightly with olive oil or melted butter and (opt) sprinkle
    lightly with garlic powder. Place in a 275ºF/135ºC oven
    for 25 minutes to dry thoroughly. Store in an airtight
    container until ready to serve.

    TO SERVE: Using a small knife, cut around the edges to
    loosen the mold and carefully remove the pâté. Place in
    the center of a large serving dish and arrange croûtes
    around the paté. Or spread croûtes with pâté and arrange
    on a serving platter.

    Makes about 1 1/2 pounds of pate'.

    By Dennis W. Viau; my own creation.

    UDD NOTE: When I make this in UDD's Kitchen I will swap
    schmaltz (rendered chicken fat) where oil is called for.

    RECIPE FROM: http://white-trash-cooking.com

    Uncle Dirty Dave's Archives


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