Chicken Live Pate'
By
Sheri Zarnick
@Shili
1
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.
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
How to Make Chicken Live Pate'
- 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.
- 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.
- 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. - 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.
About Chicken Live Pate'
Course/Dish: Spreads
