Chicken Liver Pate

  1. 2 tbsp unflavored gelatin
  2. 1 cup tomato beef or chicken bouillon cold
  3. 6 tbsp butter
  4. 1 lb chicken livers
  5. 3 tbsp minced onion
  6. 1 tbsp Dijon mustard
  7. 1/2 tsp allspice
  8. 1/2 tsp garlic powder
  9. 1/2 tsp pepper
  10. 1/4 cup Madeira
  11. 1/2 cup whipping cream
  1. dissolve gelatin in bouillon bring to a boil and remove from heat
  2. pour half the liquid into a loaf pan and chill
  3. decorate chilled aspic if desired
  4. melt butter in a sauce pan
  5. add the chicken livers and onion saute for 7 minutes
  6. pour into a food processor
  7. add the remaining broth and balance off the ingredients
  8. precess until very smooth
  9. ladle mixture into the loaf pan and refrigerate covered with plastic wrap for 6-8 hours
  10. unmold by quickly dipping the pan into hot water and by running a spatula around the sides serve
  11. ENJOY

Leave a Reply

Your email address will not be published. Required fields are marked *

*