Side Pannel
Pate De Foies De Poulette
Pate De Foies De Poulette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1 Stalk celery; coarsely
- -chopped
- 1 Carrot; coarsely chopped
- 1/4 lb Unsalted butter
- 1 1/2 lb Fresh chicken livers
- 2 tb Finely chopped white onion
- 1 ts White pepper
- 1 ts 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
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
Tweet