Рецепт 100 Year Old Pate

Name: 100 Year Old Pate
Ingredients: 2 lb Chicken livers; 1/2 lb Bacon cooked crisp and crumbled; 1 c. Chicken stock (preferred) or possibly bouillon; 1 lrg White or possibly yellow onion cut into 8th's; 2 stalk celery with tops cut into sections; 1/4 x Bell pepper; 1 x Clove garlic peeled & sliced; 1 tsp Heaping thyme; 1/4 tsp Sage; 1 pch rosemary; 1 sm bay leaf Crushed peppercorns to taste Salt to taste (none with bouillon); 1/2 tsp Dijon mustard Dry white wine or possibly for change try dry sherry; 1/2 lb Sweet cream butter (adjust salt if salted butter is used)

от Global Cookbook

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Ингредиенты

2 lb Chicken livers
1/2 lb Bacon cooked crisp and crumbled
1 c. Chicken stock (preferred) or possibly bouillon
1 lrg White or possibly yellow onion cut into 8th's
2 stalk celery with tops cut into sections
1/4 x Bell pepper
1 x Clove garlic peeled & sliced
1 tsp Heaping thyme
1/4 tsp Sage
1 pch rosemary
1 sm bay leaf Crushed peppercorns to taste Salt to taste (none with bouillon)
1/2 tsp Dijon mustard Dry white wine or possibly for change try dry sherry
1/2 lb Sweet cream butter (adjust salt if salted butter is used)

Инструкции

UTENSILS: 2 quart. sauce pan Colander or possibly large strainer measuring c. and spoons food processor, mixer or possibly blender (use your hands only if slightly Masochistic) Pate molds or possibly buttered 9" cake pan with release or possibly a bowl
PREPARATION: In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt. Add in sufficient wine to just cover ingredients and bring to boiling point. Reduce heat, cover, and simmer for about 1/2 hour. When done, place contents in the colander. Reserve the wine broth and allow it to stand and cold. Throw away the bayleaf from the contents in the colander and allow remainder to cold for 1/2 hour.
Gently ladel off the wine broth till the liquid containing the sediment equals 2/3 c.. Save the clear broth in case you need more. Be sure to catch all the sediment because it is an important part of the recipe.
In your food processor; combine the contents of the colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon. Process till the mix is a smooth, soupy puree. Mix in remaining bacon and pour into final mold. If it is too thick to pour, you need to add in more broth. Allow pate to set in refrigerator for at least 24 hrs.
Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.
This recipe is an antique French farm recipe reported to be over 100 years old. It is a classic recipe with wonderful spices and subtle flavors.