Pate de foies de poulette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery; coarsely chopped | |
| 1 | Carrot; coarsely chopped | |
| ¼ | pounds | Unsalted butter |
| 1½ | pounds | Fresh chicken livers |
| 2 | tablespoons | Finely chopped white onion |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Dry mustard |
| Crackers or toast points | ||
Directions
Saute celery & carrot in 1 tbs. of butter until thoroughly cooked & tender.
Add water 1 tbs. at time top keep moist. Add chicken livers to pan & simmer slowly until cooked through. Drain excess liquid. In separate pan, melt remaining butter. Puree chicken livers & vegetable mixture in food processor. Add onion, white pepper, & dry mustard. Give processor quick turn to blend seasonings; with machine running, pour in melted butter.
Blend until well mixed. Line bread-loaf with foil. Pour warm pate mixture into pan. Cover with plastic wrap & refrigerate overnight or until pate has set, at least 3 hr. When ready to serve, invert pan over serving platter; foil should slide out of pan easily. Remove foil. Serve with crackers or toast points.
HECK'S
DETROIT AVE, CLEVELAND. WINE:
POL ROGER CHAMPAGNE ROSE, 1973
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .