Chicken Liver Pate
Submitted by mary ellen on Wed, 06/20/2012 - 20:40
Chicken Liver Pate
Description
Chicken Liver Pate served with toast & olives
Ingredients
400 g
chicken livers 2 pt
water 1
celery stalk (chopped) 2 t
salt 3
parsley sprigs 8
pepper corns 1⁄2 t
tabasco 225 g
butter (melted) 1⁄4 t
nutmeg (grated) 2 t
dry mustard 1⁄4 t
ground cloves 1
medium onion (finely chopped) 1 clv
garlic (large, crushed) 2 T
dry sherrySummary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 15 minutes |
| Total time | 45 minutes |
Instructions
1. In a large saucepan bring the water to the boil over a high heat. Add ½ teaspoon salt, celery, parsley and peppercorns. Reduce heat and simmer for 10 minutes. Add the chicken livers, cover the pan and cook for 10 minutes.
2. Drain the livers, celery, parsley and peppercorns, then blend a little at a time. Add the remaining salt, Tabasco sauce, melted butter, nutmeg, mustard, cloves, onion, garlic and sherry. Blend the ingredients thoroughly.
3. Put the pâté into a 1½-pint terrine or dish. Alternatively into ramekin dishes.
4. Cover with cling-film and place in the fridge to chill for at least 6 hours.
Notes
Serve with hot buttered toast.