Tuesday, November 09, 2004

Chicken Liver Pate

We had a yummy simple pate (From Saveur Magazine 11/04) on our picnic last weekend. It's much easier to make than one might imagine and the results make it well worth the
minimal effort.

This recipe (from Saveur 12/97) is my next experiment though!
At the famed Lyon bouchon popularly called Les Fedes, this mousse --a sort of elegant variation on pate -- is served with a hearty tomato sauce, though crayfish sauce is also traditional.

Preheat oven to 325°.

Combine in a food processor:
  • 6 chicken livers
  • 2 tbsp. flour
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup milk
  • 1/2 cup cream
  • and a pinch nutmeg

Season with salt and freshly ground black pepper and puree.

Divide liver mixture between 4 buttered 3'' ramekins. Place ramekins in a baking pan, place pan in oven, then add enough hot water to come three- quarters of the way up sides of ramekins.

Bake until mixture is firm, 25 minutes. Loosen sides with a paring knife, unmold, and serve warm with crayfish sauce (see Poulet aux crevisses recipe).

Serves 4.

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