Free Recipe Pate De Foie De Volaille
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Pate De Foie De Volaille Recipe
1-1/2 lb Chicken livers
3 Eggs
1/4 c Whipping Cream
4 sl Bacon; Blanched
3 tb Brandy
2 tb Port Wine
Thin
1/4 c Flour
1 ts Ginger
2 ts Salt
1/2 ts Black Pepper; Ground
1 ts Allspice
2 Truffles; Minced
Salt Pork; Sliced=
Pate De Foie De Volaille Preparation
Preheat the oven to 325 degrees. Divide the chicken livers into three equal sized portions. Blend one part with 2/3 of the eggs. Blend the second part briefly with the whipping cream. Blend the third part with the remainder of the eggs, the chopped blanched bacon, the brandy, the wine and the flour. Mix the three blends together very lightly with the ginger, salt, ground pepper, allspice and truffles. Place in a well greased loaf pan and cover completely with blanched, thinly sliced, salt pork. Bake for 1 1/2 to 2 hours (to an internal temperature of 180 degrees). Serve cold after removing some of the fat from the top surface. Be sure stored pate is well covered with a layer of fat or clarified butter. Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 20
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