Pate on apple slices
80 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| 3 | tablespoons | Chopped onion |
| 1 | medium | Granny Smith apple; peeled, chopped |
| ½ | pounds | Unsalted butter; room temperature |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Grated nutmeg |
| 1 | dash | Cayenne pepper |
| 1 | dash | Ground cloves |
| 3 | tablespoons | Clarified butter |
| 5 | Red Delicious apples or Yellow Delicious | |
| Or McIntosh | ||
| 10 | Cornichons; (sour French gherkins) | |
Directions
Trim the livers of all fat. Put in a small saucepan, and cover with water.
Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining ½ pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate.
Scrape off before serving. No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in ¼-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon. Makes approximately 80 pieces.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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