GOURMET PATE
An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking. Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!
Provided by sharflan
Categories Spreads
Time 1h1m
Yield 1 pate, 60 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 35.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 34, Sodium 72.3, Carbohydrate 0.2, Sugar 0.1, Protein 1.3
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