Chicken Liver Pate
Suprisinlgy simple, yet rich in flavor and silky smooth texture.
Chicken liver,1lb 8 oz (680 g) Cleaned, sinew removed
Milk 1 pt (480 ml)
Salt 1 oz (30 g)
Fatback diced 8 oz (230g)
Bread flour 3 oz (85g)
Shallots 2 oz (60g)
Breadcrumbs fresh 1 1/3 oz (40g)
White pepper 1 tsp (2g)
Allspice, ground ½ tsp (1g)
Mustard, dry ½ tsp (1g)
Cognac 1 fl oz (30ml)
Eggs 3 each
Minced Garlic 2 each
Heavy cream 6 fl oz (180 ml)
Soak livers in milk with 1 1/4 tsp. ( 7.5 g) salt for 12 hours.
Drain and dry off.
In blender, combine liver, fatback, flour, eggs, shallots, breadcrumbs, spices, cognac, garlic.
Puree mixture to a smooth paste.
Add cream and mix gently.
Put in a terrine mold and cover with plastic wrap.
Cook at 170°F (77°C) steam for 60 minuets or 165°F (74°C) internal temperature.
Serve with your favorite homemade crackers