It has been a while since I indulged in this decadent treat. Made from chicken livers and butter it is rich, smooth and soooooo delicious.
Chicken Liver Pate
This is my favourite Chicken Liver Pate. It is from one of Jacques Pepin’s cookbooks. “Everyday cooking With Jacques Pepin”
I usually pour This into two or three small Ramekins and decorate with aspic.
1 pound of chicken livers
2/3 cup thinly sliced onions
1 clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 teaspoon thyme leaves
1 cup chicken broth
2 teaspoons of salt
1-1/2 cups (3 sticks) butter,
Freshly ground pepper
2 teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
A piece of tomato skin and the green
From a green onion
Place the livers, onion, garlic, bay leaves, thyme, broth and 1
teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare
simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit
for about 5 minutes.
Take out the solids with a slotted spoon and place them in the bowl of
a food processor with metal blade. (Reserve and strain the liquid to
make the aspic) Start processing the liver, adding the butter piece by
piece. Finally , add the second teaspoon salt, the pepper, and Cognac
and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat,
let it cool in the refrigerator for about 1 hour to harden the butter,
and then process again until the mixture is creamy and smooth.
Pour into a mold. Decorate or refrigerate to set and serve.
To make the Aspic:
Combine the strained cup of liquid from the liver and the gelatin in a
saucepan. Stir gently over heat until mixture almost comes to a boil
and the gelatin is completely melted. Place the saucepan on ice, and
stir until the liquid becomes very syrupy. At this stage the aspic is
shiny and glistening, and about to set. This is the right moment to
use it. If it becomes too hard, remelt it and start again.
Take the pate out of the refrigerator, and pour and spread 3 to 4
tablespoons of aspic on top. The layer of aspic should be approximately
1/4 inch thick. The aspic sets the decor, prevents it from drying out,
and gives the effect of a beautiful stained-glass window. To serve,
scoop out about a teaspoonful of pate and place it on each plate with a
bit of aspic and some Melba toast.
The mixture can also be prepared in small souffle molds of about 1/2
cup capacity, each one decorated differently.