• 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Chicken Stock

  2. 2 cups 474ml -- water

  3. 3 Chicken bouillon cubes

  4. 4 Parsley stalks

  5. 1 Bay leaf (small)

  6. 6 Black peppercorns

  7. 1 Thyme

  8. Pate

  9. 2 lbs 908g / 32oz Chicken livers

  10. 2 cups 474ml Whipping cream

  11. 1 1/2 lbs 681g / 24oz Onions

  12. 1 teaspoon 5ml Freshly ground black pepper

  13. 1 tablespoon 15ml Worcestershire sauce

  14. 1 Lemon - juice of

  15. 1 1/2 lbs 681g / 24oz Unsalted butter - room temp.

  16. 1 tablespoon 15ml Cognac - or to taste

  17. 1 tablespoon 15ml Brandy or dry sherry - - to taste

  18. 1 tablespoon 15ml -- ¥

  19. 1 Fine spices" mixture

  20. Madeira Glaze

  21. 1 cup 237ml Beef stock

  22. 1 tablespoon 15ml Unflavored gelatin - - packaged

  23. 1/3 cup 78ml Madeira wine or dry sherry

  24. Garnishes

  25. Carved radish or tomato - flowers

  26. 1 Parsley leaves (small)

  27. Variations

  28. 1 cup 146g / 5.1oz Coarsely chopped walnuts or 1 cup 146g / 5.1oz Coarsely chopped pistachios

Instructions Jump to Ingredients ↑

  1. The author writes: "This food processor recipe makes about 4 lbs. - enough pate to pack into crocks for holiday gifts your friends will enjoy. The amount of butter can be reduced for a less expensive version, but it won't be as smooth. Do not use margarine. If you don't have homemade chicken stock, use a bouquet garni to enhance the instant kind. In place of prepared "fine spices," you may substitute a pinch each of white pepper, red pepper, mace, sage, marjoram, rosemary, cinnamon, nutmeg and tarragon." For bouillon "stock," bring water to boil with chicken cubes. In a cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme; place in stock. Simmer for 20 minutes. Remove bag and discard.

  2. For pate: Marinate liver in cream for 8 hours or overnight in refrigerator. Rinse liver in cold water several times; cover with fresh cold water and bring to the boiling point. Immediately drain water, fill with fresh cold water and bring to boil again. Repeat procedure twice more. (This removes bitter taste.) Now add chicken stock to cover liver and bring to boiling point. Turn down to simmer and cook 20 minutes. If time allows, let liver cool in the stock. Drain well.

  3. Finely chop onions in food processor. Saute the onions in some of the butter until transparent but not colored. In a very large mixing bowl, blend all ingredients except the fine spices with liver and remaining butter.

  4. Place batches of this mixture in food processor and process until very smooth. Repeat as needed. Add fine spices; taste and adjust seasonings. Some salt may be required. (When tasting warm, the seasonings are more acute than when cold. So add a bit more to achieve desired taste.) Taste for cognac and brandy; adjust accordingly.

  5. Pack into well-buttered or oiled molds; gently tap to release any air pockets. Cover with foil; refrigerate. To unmold, immerse to half their depth in hot water, counting 10 seconds, then invert onto a platter. Garnish with carved flowers of radishes or tomatoes, if desired. Or spoon pate into a piping bag and squeeze out in swirls onto crackers or toasted bread rounds. Garnish each with a tiny parsley leaf.

  6. To store several weeks, pour melted butter completely over top of pate in mold. Cover with foil; refrigerate. To serve, remove and discard hardened butter from top and unmold as above.

  7. To glaze with Madeira: Heat beef stock and add packaged, unflavored gelatin. Allow to dissolve and add Madeira wine or dry sherry. Set aside to thicken slightly. With a pastry brush, paint glaze all over unmolded pate. Several coats may be required for an even glaze. Or pour glaze gently over pate by setting pate on a rack over a plate (to catch the overflow).

  8. To vary, fold in walnuts or pistachios after blending pate ingredients in food processor. Then add the fine spices and taste.

  9. Yield: About 4 lbs., or enough for a cocktail party of 16.

  10. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pp.

  11. -13. ISBN 0-88862-788-2.


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