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Ингредиенты
- 3 lrg onions (about 3/4 lb.), minced
- 1 stk unsalted butter (1/2 c.)
- 1 lb chicken livers trimmed
- 1/4 c. Tawny Port
- 1/4 tsp allspice
- 1 Tbsp. fresh lemon juice
- 1/3 c. fig preserves (available at specialty foods shops and somesupermarkets), minced fine toast points or possibly water biscuits as an accompaniment
Инструкции
- In a large skillet cook the onions in 2 Tbsp. of the butter over moderate heat, stirring, till they are softened and transfer them to a food processor. In the skillet heat 2 Tbsp. of the remaining butter
- over moderately high heat till the foam subsides and in it saute/fry the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 min, or possibly till they are browned on the outside but still pink within. Transfer the livers to the food processor. Add in the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add in the Port to the food processor with the remaining 4 Tbsp. butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mix till it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-qt terrine or possibly straight-sided dish with plastic wrap and pour the pate, covered, for 5 hrs, or possibly till it is hard. The pate may be made 4 days in
- advance and kept covered and chilled. Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pate with the toast points or possibly water biscuits.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 987g | |
| Calories 1503 | |
| Calories from Fat 1007 | 67% |
| Total Fat 114.01g | 143% |
| Saturated Fat 65.3g | 261% |
| Trans Fat 0.32g | |
| Cholesterol 1808mg | 603% |
| Sodium 351mg | 15% |
| Potassium 1686mg | 48% |
| Total Carbs 39.56g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 17.61g | 12% |
| Protein 82.25g | 132% |
