Gourmet Pate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 1min
SERVES: 60
YIELD: 1 pate
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, melt 1/2 the salted butter.
  • Finely chop the parsley
  • Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
  • Spoon the onion/parsley mixture into the blender.
  • Using the same skillet, melt the remaining salted butter.
  • Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
  • Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
  • Spoon the livers into the blender along with the onion/parsley mixture.
  • Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
  • Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
  • Gradually adding the slices of the sweet butter. Stop and stir down as required.
  • Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
  • Cover tightly with plastic wrap and refrigerate.
  • Pate should be served well chilled.
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