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Pate De Foie (Liver Pâté)

ingredients

8 servings
225 g (8 oz) Streaky (fatty) bacon
25 g (1 oz) 2 Tbs Butter
225 g (8 oz) Chicken livers, trimmed
1/2 kg (1 lb) Minced (ground) veal
225 g (8 oz) Minced (ground) pork
2 Garlic cloves, crushed
12 Juniper berries, coarsely crushed
12 Black peppercorns, coarsely crushed
Salt and pepper to taste
1/4 tsp Mixed spice or allspice
175 ml (6 fl oz) 3/4 cup Dry white wine
50 ml (2 fl oz) 1/4 cup Dry sherry

method

1. Preheat the oven to moderate 180°C (Gas Mark 4. 350°F).

2. Dice half the bacon and put it into a mixing bowl. Reserve the remaining slices.

3. Melt the butter in a small frying-pan. Add the chicken livers and fry until they are well browned on the outside but pink on the inside. Transfer the livers to a chopping board. Chop them finely and transfer them to the bowl with the bacon. Add all the remaining ingredients and beat well to mix.

4. Turn the mixture into a well-greased medium terrine or ovenproof dish. Pack down well and cover the top with the reserved slices of bacon. Cover tightly with foil and a lid. Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine. Place the pan in the oven and bake for 2 hours.

5. Remove from the oven and transfer the terrine to a board. Remove the lid and place a weight on top of the pate. Leave to cool. When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.

6. Before serving, unmould on to a serving plate and cut into slices.

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