Pate maison
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fine minced onion |
| 8 | tablespoons | Lard |
| 8 | ounces | Chicken liver |
| 2 | cups | White cooked chicken |
| 6 | tablespoons | Unsalted butter room |
| Temperature | ||
| 4 | tablespoons | Lard |
| 4 | tablespoons | Cognac |
| 1 | teaspoon | Cinnamon |
| Pinch crushed bay leaf | ||
| Pinch dried thyme | ||
| Pinch mace | ||
| Pinch Rosemary | ||
| Pinch basil | ||
| Pinch cloves | ||
| Pinch nutmeg | ||
| Pinch allspice | ||
| Pinch white pepper | ||
| Pinch spanish paprika | ||
| Pinch salt | ||
Directions
Saute onion in 8 Tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 Tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles.
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