Pate Maison

Recipe Ingredients

2		Water
2 teaspoons	10ml	Peppercorns
2 teaspoons	10ml	Whole cloves
3		Bay leaves
		Few sprigs of parsley
2 1/2 lbs	1135g / 40oz	Very fresh chicken livers
2 cups	396g / 13oz	Butter - softened (4 sticks)
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1 cup	93g / 3.3oz	Garlic clove - minced (large)
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Dry mustard
1/2 teaspoon	2.5ml	Nutmeg - (freshly ground, if possible)
1		Hot pepper sauce
1/4 cup	59ml	Brandy

Recipe Instructions

Combine first 5 ingredients in a 4-quart saucepan. Bring to a boil and simmer 10 minutes, strain (I just make a little bag out of cheesecloth and tie it with string so I don't have to strain it).

Add chicken livers to liquid. Cook just below simmering point until liquid is clear and rosy and livers are done, about 10 minutes. Drain livers and pass once through meat grinder. Set aside.

In large mixing bowl, blend together remaining ingredients except brandy. Add liver and mix until smooth. Stir in brandy. Line a 9x5 inch loaf pan with aluminum foil. (I use a mold and line it with cheese cloth).

Pack pate into pan(or mold). Chill thoroughly before serving. Note: Flavors will develop more fully if pate is allowed to chill overnight.

Source:
Chefdujour

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