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Name: Pate De Poulet En Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Whole chicken livers; 1 lg Carrot, peeled & diced 1/4"; 1 sm Summer squash, diced 1/4"; 2 Garlic cloves, whole and; 1 Head Romaine lettuce, washed; 1 Whole chicken; 1 Stalk celery, diced 1/4"; 1 pk Unflavored gelatin; 1 md Spanish onion, peeled and; 1 Branch fresh thyme; 2 tb Walnuts; 1 cn Low-salt chicken broth; 1 c Loosely packed fresh; 2 Apples, cored, halved and; 1 sm Zucchini squash, diced 1/4"; 1 Carrot, whole and unpeeled; 1 Bay leaf

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INGREDIENTS

4 Whole chicken livers
1 lg Carrot, peeled & diced 1/4"
1 sm Summer squash, diced 1/4"
2 Garlic cloves, whole and
1 Head Romaine lettuce, washed
1 Whole chicken
1 Stalk celery, diced 1/4"
1 pk Unflavored gelatin
1 md Spanish onion, peeled and
1 Branch fresh thyme
FOR PATE
2 tb Walnuts
1 cn Low-salt chicken broth
1 c Loosely packed fresh
2 Apples, cored, halved and
1 sm Zucchini squash, diced 1/4"
FOR POACHING CHICKEN
1 Carrot, whole and unpeeled
1 Bay leaf

Servings

INSTRUCTIONS

From Jean-Louis Guerin of Greenwich, Conn. Poach the chicken: Place whole chicken in stock pot and cover with cold water. Add the seasonings and vegetables and bring to a boil. Lower to a simmer and cook 30 minutes. Strain and reserve broth for some other use. Remove the skin and discard. Remove meat in slices. Set aside. Broil chicken livers on a rack under high heat, turning when light brown. Rinse under cold running water and pat dry. Pour can of chicken broth in a saucepan with 1/4 cup cold water and bring to a boil. Remove from heat and mix in the gelatin. Cool to room temperature (should remain liquid). Chop enough romaine lettuce to make 2 cups. Reserve rest for presentation. Poach vegetables: In a small saucepan, bring cold salted water to a boil. Poach the celery 3 minutes; remove celery and poach carrot 2 minutes; remove carrot and poach squash 10 seconds. Refresh vegetables under cold running water and set aside. Assembly: Dividing ingredients equally among 4 serving dishes (4-5" in diameter, 1 1/2-2" deep), layer the ingredients as follows: First layer is a mixture of vegetables and lettuce, covering bottom of dish. Place one apple slice and some parsley on top, and one chicken liver in center of each dish. Next layer is slices of chicken, followed by layer of vegetables, parsley, and lastly chicken. Pour gelatin over ingredients and refrigerate, covered in plastic wrap, for at least 6 hours (or as long as 2 days), before serving so gelatin can set. To serve, unmold and garnish with walnuts, remaining apple slices, whole romaine lettuce leaves and parsley. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Pate De Poulet En Gelee

4 Whole chicken livers
1 lg Carrot, peeled & diced 1/4"
1 sm Summer squash, diced 1/4"
2 Garlic cloves, whole and
1 Head Romaine lettuce, washed
1 Whole chicken
1 Stalk celery, diced 1/4"
1 pk Unflavored gelatin
1 md Spanish onion, peeled and
1 Branch fresh thyme
 FOR PATE
2 tb Walnuts
1 cn Low-salt chicken broth
1 c Loosely packed fresh
2 Apples, cored, halved and
1 sm Zucchini squash, diced 1/4"
 FOR POACHING CHICKEN
1 Carrot, whole and unpeeled
1 Bay leaf

From Jean-Louis Guerin of Greenwich, Conn.    Poach the chicken: Place whole chicken in stock pot and cover with  cold water. Add the seasonings and vegetables and bring to a boil.  Lower to a simmer and cook 30 minutes. Strain and reserve broth for  some other use. Remove the skin and discard. Remove meat in slices.  Set aside.    Broil chicken livers on a rack under high heat, turning when light  brown. Rinse under cold running water and pat dry.    Pour can of chicken broth in a saucepan with 1/4 cup cold water and  bring to a boil. Remove from heat and mix in the gelatin. Cool to room  temperature (should remain liquid).    Chop enough romaine lettuce to make 2 cups. Reserve rest for  presentation.    Poach vegetables: In a small saucepan, bring cold salted water to a  boil. Poach the celery 3 minutes; remove celery and poach carrot 2  minutes; remove carrot and poach squash 10 seconds. Refresh  vegetables under cold running water and set aside. Assembly: Dividing  ingredients equally among 4 serving dishes (4-5" in diameter, 1  1/2-2" deep), layer the ingredients as follows: First layer is a  mixture of vegetables and lettuce, covering bottom of dish. Place one  apple slice and some parsley on top, and one chicken liver in center  of each dish. Next layer is slices of chicken, followed by layer of  vegetables, parsley, and lastly chicken. Pour gelatin over  ingredients and refrigerate, covered in plastic wrap, for at least 6  hours (or as long as 2 days), before serving so gelatin can set.    To serve, unmold and garnish with walnuts, remaining apple slices,  whole romaine lettuce leaves and parsley.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (425g)
Recipe Makes: 4 Servings

Calories: 607
Calories from Fat: 333 (55%)

Amt Per Serving		% DV

	Total Fat 37g	49 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 9.2g
Cholesterol 172.5mg		53 %
Sodium 391.7mg		14 %
Potassium 500.6mg		13 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 19.7g
Protein 45.8g		65 %
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Calories per serving: 607

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