Chicken Liver Pate Recipe
Chicken liver pate transforms humble offal into silky richness through patient cooking and emulsification with cream. This French bistro classic relies on a counterintuitive technique: cooking the livers gently prevents them from turning grainy, while the rendered bacon fat provides depth that butter alone cannot achieve. Ground mustard adds a sharp whisper that prevents the pate from cloying, making it as suited to crackers and cornichons as it is to crusty bread.
Instructions
Clean livers of sinews and gall.
Put into a fireproof casserole with all other ingredients roughly chopped.
Season and cover with milk.
Put the lid on the casserole and cook in a slow oven (300ºF) for 2 hours.
Liquidize in a blender.
Adjust seasoning.
Add sherry or brandy.
Put in a dish and cover with melted butte.
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