Best French Liver Pate Recipes
FRENCH CHOPPED CHICKEN LIVER PATE
Make and share this French Chopped Chicken Liver Pate recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 45m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
- Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
- Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
Nutrition Facts : Calories 62.1, Fat 4, SaturatedFat 1.2, Cholesterol 117.1, Sodium 30.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.4, Protein 5.2
FRENCH LIVER PATE
One of the basic French recipes: if you make it, try to get the ingredients together as set out here. Truffle ...?? Okay, we all know that you have to be pretty well connected to get that, so it's definitely optional! Maybe no-one will use this recipe, but surely Zaar's database needs this one! Ideal for a starter, or to serve with salad as lunch. Don't forget the wine ...
Provided by Zurie
Categories Lunch/Snacks
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Oven: 325 deg C/160 deg F.
- Line a pate mold or a small bread tin (bread tin is easiest to use) with with the bacon strips, then sprinkle with a little brandy.
- In a processor, mince the cleaned (membranes removed) calf and pork livers with the eggs, cream, lemon juice, garlic, pepper and salt.
- Do not process too finely. Add the brandy.
- Half-fill the lined mold with this mixture, and chop the chicken livers coarsely.
- Place the chicken livers (and truffle if you have it!) in a row down the centre. Season with salt and pepper.
- Cover with rest of processed pate, then fold bacon which line the tin (if any strips are hanging over the sides) over the filling. If not, take extra bacon and cover top of pate.
- Cover with foil, then stand the mold in a pan with water halfway up sides, and bake in the preheated oven for 2 hours.
- Remove and cool. Put a weight on top to press down firmly.
- Chill overnight in refrigerator. Turn out of mold before serving, and garnish to taste.
- (I find that the average building brick, well scrubbed and covered in a double piece of foil, is a great weight to use when using a bread tin).
Nutrition Facts : Calories 332.2, Fat 18.8, SaturatedFat 6.7, Cholesterol 474.1, Sodium 302.8, Carbohydrate 4, Sugar 0.2, Protein 28.9
FRENCH CHOPPED-LIVER PATE
Steps:
- 1. Heat chicken fat or vegetable oil in saute pan over medium heat til hot and saute onion in it 20- 25 minutes, or until very soft and lightly golden. Add uncooked liver, and cook until just pink inside, a few minutes. 2. Place onions and liver in food processor with eggs, brandy and starch and process until smooth. Season to taste with salt and pepper. 3. Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
FRENCH CHOPPED LIVER PâTé
The elegant Gilbert Simon invited me for tea in her beautiful apartment in Nîmes, a city in the south of France dating back to the Roman Empire. Born in Lyon, Madame Simon, who is in her late eighties, married a Jewish "Nîmois" whom she met at a dance. But then the Nazis came in 1942 and started taking Jewish families away. "We left before they could find us," she told me. "They were searching for my husband because he was a doctor here, working in the Resistance." When they left Nîmes, the Simons hid in the mountains. "We found a house to live in with our two little girls. The peasants sold us vegetables; sometimes they killed a lamb; they brought us cheese and butter. When we returned to Nîmes, it was very difficult. There were not very many Jews left." Today the majority of Jews are Sephardic, having immigrated to Nîmes in the 1960s from North Africa. Thinking back to happier and more prosperous times, this is the pâté she made through the years for her own family on Friday nights and the holidays, as well as for Jewish students who stayed with her while studying in Nîmes or nearby Aix-en-Provence.
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Broil the livers on a rack 4 inches from the heat for about 1 1/2 minutes on each side, or until there is no more blood. Drain the livers, and lower the oven temperature to 350 degrees.
- Heat the chicken fat or oil in a sauté pan, and sauté the onion or shallots slowly for 10 to 15 minutes, or until very soft and lightly colored. Add the livers, and cook until still lightly pink inside, just a minute or two.
- Place the livers, onion or shallots, eggs, and Cognac or port in a food processor fitted with a steel blade. Season with salt and freshly ground pepper to taste. Process until smooth.
- Decorate the bottom of a 9-inch loaf pan with the bay leaves, placed shiny side down. Spoon the liver mixture on top of them, tapping gently to get rid of any air bubbles. Set the pan into a bain-marie, and bake for 20 minutes. Cool, then unmold. Serve with rye bread.
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