Chicken Liver Pâté

 

Poor Man's Caviar Dip • Chicken Liver Pâté • Middle Eastern Hummus • Swiss Fondue • Green Chiles and Feta Dip • Terrine de Foie Gras • Foie Gras Terrine with Figs • Guacamole Dip

© JACQUES & COMPANY 2013

Yield: 1.5 pounds

1 tablespoon olive oil

1 pound fresh chicken livers

1/4 cup shallots, chopped

1/2 tablespoon fresh garlic, chopped

8 ounces salted butter, cut into pieces

2 ounces cognac

1/2 teaspoon ground white pepper,

1 teaspoon salt, (to taste)

Heat the olive oil in a large skillet.  Add the shallots, garlic, and stir-fry for 30 seconds until translucent.

Add the chicken livers to the mixture, and cook on high heat for 2 minutes. The livers should be barely cooked through, still pink in the center. Remove from the heat, and cool for 10 minutes.

Transfer the contents of the skillet to the bowl of a food processor, add the butter and emulsify until smooth. Add the cognac, and process until well blended.

Pack the pâté into a terrine or small individual ramekins, cover tightly with plastic wrap, and refrigerate overnight. Serve with rounds of crusty French bread and cornichons.

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