Smooth chicken liver pate and melba toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Chicken Livers |
| 100 | grams | Foie Gras of use another 100g of chicken |
| ; livers | ||
| 250 | grams | Melted Butter |
| 3 | Eggs | |
| 1 | teaspoon | Salt - level measure |
| ¼ | teaspoon | Pepper - level measure |
| 1 | Shallot | |
| 50 | cloves | Port - reduce by 2/3 |
| 50 | cloves | Madeira - reduce by 2/3 |
| 25 | cloves | Brandy - reduce by 2/3 |
| 1 | Sprigs Thyme | |
| 2 | slices | Toast |
Directions
PATE
MELBA TOAST
Pate
1. Liquidise livers, eggs, salt and pepper.
2. Add reduction then butter.
3. Pass through a fine sieve.
4. Bake in a bain marie for approximately 40 minutes in a low medium oven - Gas Mark 4 - until it is set but don't allow it to souffl‚ in the oven.
Melba Toasts
5. Toast 2 slices of medium bread and remove the crusts.
6. Slice the bread into half and scrape the soft dough with a small knife and re-toast until curled.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.