Pate De Foie De Volaille
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"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Pate De Foie De Volaille. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven