| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Appetizer | 12 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 1/2 | c | Onion; chopped fine |
| 2 | tb | Shallot; chopped fine |
| 1 | sm | Tart apple; peeled, chopped coarse |
| 3 | tb | Butter |
| 1 | lb | Chicken liver; halved |
| 1/4 | c | Calvados/applejack |
| 4 | tb | Heavy cream |
| 10 | tb | Butter; softened |
| 1 | ts | Lemon juice |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Truffles; chopped fine |
| 1/4 | lb | Butter; clarified |
INSTRUCTIONS
Date: Tue, 5 Mar 1996 01:16:40 -0500 From: SEEDYONE@aol.com Clean livers carefully, cutting away any green/brown spots, then wash quickly under cold runnunig water & pat dry. Cut in half. In large heavy frying pan, melt butter. Add onion & shallot & cook over moderate heat for 5-7min, stir now & then, til onion is soft & lightly colored. Mix in apple & cook 3-4min longer. When soft enough to mash w/spoon, Transfer to blender/processor. In same pan, melt second butter, over brisk heat. As foam subsides, add livers. Over high heat, turn with wooden spoon about 3-4min. If frozen livers are used, drain off or almost completely reduce excess liquid given off. When quite brown but still pink inside, remove from heat & flame w/warmed calvados/applejack. Let alcohol burn itself out completely. Now add livers & juices to onion-apple mix in blender/processor. Moisten w/1/2 of the cream & blend at high speed, pouring in additional cream if blender clogs. A food mill may be used if no electrical appliance is available. It doesn't matter if liver mix becomes fluid but it must be smooth. W/rubber spatula, scrape into fairly fine mesh sieve over bowl. Rub paste through w/back of spoon & let cool completely. Meantime, cream softened butter by beating, mixing & mashing against side of bowl til absolutely smooth. When paste is cool-AND NO SOONER-beat it, little by little, into butter; if too warm, the butter will melt & give pate oily texture. Stir in throughly lemon juice, salt & a few grindings of pepper. Fold in truffles, if used, & taste for seasoning. Don't be over cautious about salt; since cold deadens flavor, the pate will be less salty than imagined after refrigeration. Pack into crocks/terrines. Smooth top w/spatula & pour enough clarified butter to cover completely. This prevents discoloration & helps prevent spoilage. Refrigerate at least 3-4Hrs, til firm. If sealed w/clarified butter will keep at least 1 week or can be frozen, then thawed in fridge before serving. Garnish w/ring of finely chopped parsley around edge of butter seal. Serve w/french bread, pumpernickel or Melba toast. Source: Michael Field's Cooking School, pp12 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #64 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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