Pate maison

Yield: 1 servings

Measure Ingredient
1 cup Fine minced onion
8 tablespoons Lard
8 ounces Chicken liver
2 cups White cooked chicken
6 tablespoons Unsalted butter room
\N \N Temperature
4 tablespoons Lard
4 tablespoons Cognac
1 teaspoon Cinnamon
\N \N Pinch crushed bay leaf
\N \N Pinch dried thyme
\N \N Pinch mace
\N \N Pinch Rosemary
\N \N Pinch basil
\N \N Pinch cloves
\N \N Pinch nutmeg
\N \N Pinch allspice
\N \N Pinch white pepper
\N \N Pinch spanish paprika
\N \N Pinch salt

Saute onion in 8 Tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 Tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles.

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