chicken live pate'
(2 ratings)
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.
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(2 ratings)
prep time
15 Min
cook time
1 Hr
Ingredients For chicken live pate'
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1 lbraw chicken livers
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1/4 conion, chopped very fine
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1/4 cchopped parsley
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2 lgeggs
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2 lgeggs, separated
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2 cheavy cream
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1/2 tsprosemary
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1/2 tspmarjoram
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1 tspsalt
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1/4 tsppepper
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1envelope of unflavored gelatin
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1/4 ccold water
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1 cancondensed consomme' (15 oz.)
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1/4 cwater
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slices of stuffed olives
How To Make chicken live pate'
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1Buzz 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.
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2Pour 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.
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3Chill 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.
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4Put 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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