Chicken Live Pate'

Sheri Zarnick

By
@Shili

Another recipe written on the walls of the old farmhouse. I wrote all these old recipes down and am sharing some the most unique ones. But also will be sharing many more as I feel it was a treasure to find so many old recipes that spoke of the past and times gone by, as this way I can preserve these so they can go on into the future. I hope you enjoy them too.


Featured Pinch Tips Video

Comments:

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 lb
raw chicken livers
1/4 c
onion, chopped very fine
1/4 c
chopped parsley
2 large
eggs
2 large
eggs, separated
2 c
heavy cream
1/2 tsp
rosemary
1/2 tsp
marjoram
1 tsp
salt
1/4 tsp
pepper
1
envelope of unflavored gelatin
1/4 c
cold water
1 can(s)
condensed consomme' (15 oz.)
1/4 c
water
slices of stuffed olives

Directions Step-By-Step

1
Buzz livers, onion, and parsley in a blender until liquified. Add whole eggs, egg yolks, cream, herbs, salt and pepper. Beat egg whites until stiff. fold into liver mixture.
2
Pour into a greased bread loaf pan. Bake in a pan of water at 350^ for an hour or until knife inserted comes out clean. Wash Loaf pan.
3
Chill in the pan overnight. Invert on a platter.
Glace:
soften gelatin in 1/4 c. cold water. Bring remaining 1/4 c. water and consomme' to a boil. Stir in soften gelatin until dissolved. Pour about 1/2 c. into bottom of loaf pan, making 1/4" deep. Chill until thick, but not set.
4
Put pate' back into pan, pour rest of consomme'mixture over it. Chill until firm.
To serve, invert on platter. Garnish with sliced olives arranged in a pretty pattern. Serve with parsley, and assorted crackers and cheese.

About this Recipe

Course/Dish: Spreads