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LOCATION: Recipes >> Dips >> Pate 12

Print this Recipe    Pate 12

Chicken Liver Pate
Yield: 5 pounds (2.25 kg)

4 lb / 1.8 kg chicken livers strictly fresh
8 oz / 226 g unsalted butter
2 oz / 57 g onion, finely diced
1 tsp / 5 g fine salt
1 tsp / 2 g white pepper, finely ground
3 oz / 89 ml brandy
8 oz / 237 ml heavy cream
8 oz / 226 g siiced bacon optional, for lining mold

Using a large skillet, sweat the livers in 4 oz of the butter.
After 3 minutes, add the onion, salt, and pepper. Cook until the
livers are just off-pink. Set aside and hold warm. Line a 2 1/2quart
mold with a single layer of the bacon slices. Chill the mold. Puree
the liver and onion mixture in a food processor. Gently warm the
remaining butter. Add to the livers with the brandy and cream.
Mix again to assure uniformity Pour into the well-chilled mold.
Place the mold in a water bath that reaches to 1 inch (2.5 cm) from
the top of the mold. Bake 45-60 minutes at 325F (163C) until the
pate sets. Shake the pan gently to observe the texture. A metal
cake tester should come out clean. The time will vary depending on
the thickness of the mold. Record the time for future reference.
Remove from the oven and water bath. Cover and chill for a minimum
of 12 hours. Unmold, plate, and garnish for presentation.

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