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
Temperature
4 tablespoons Lard
4 tablespoons Cognac
1 teaspoon Cinnamon
Pinch crushed bay leaf
Pinch dried thyme
Pinch mace
Pinch Rosemary
Pinch basil
Pinch cloves
Pinch nutmeg
Pinch allspice
Pinch white pepper
Pinch spanish paprika
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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