 |
 |
 |
 |
 |
 |
 |
 |
View printer friendly recipe | ||
Chicken Liver Pâte |
|||
Ingredients: |
Method: |
||
| 5 lbs. | Chicken Livers | Soak the chicken livers overnight in lightly salted water in the refrigerator. | |
 |
|||
| 2 | Cloves of Crushed Garlic | Grease the terrine mold and line the bottom and the ends with a strip of folded tin foil and parchment paper to assist with removal when cooked. Drain the chicken livers and squeeze dry. Puree the chicken liver with the garlic. | |
|
|||
| 7 ea. | Eggs | Slowly add the eggs. Remove and place in a stainless steel bowl over ice. | |
|
|||
| 26 oz. | Devonshire Cream | Add the Devonshire Cream, Madeira, Brandy and Veal Jus, working with a rubber spatula to ensure even mixing. | |
| 4 oz. | Madeira | ||
| 4 oz. | Brandy | ||
| 4 oz. | Veal Jus | ||
|
|||
| Pinch | Nutmeg | Season with the Salt & TCM mix. Add the Nutmeg, Mace, and White Pepper. Pass through a fine chinoise. Pre-heat the oven to 325° Pour into molds and bake in a water bath for 45 minutes (should be firm). Let sit for 24 hours. Scrape off the dark parts on the outside. |
|
| Pinch | Mace | ||
| 20 gr. | Salt | ||
| 8 gr. | TCM | ||
| tt | White Pepper - to taste | ||
|
|||
| 8 oz. | Butter | Coat with the butter and duck fat mixture to preserve. | |
| 8 oz. | Duck Fat | ||
|
|||
