INGREDIENTS

INSTRUCTIONS

Saute onion in 8 tablespoons lard until vey limp, but do not brown. Add
livers, raise heat, and cook until the last trace of pink disappears from
the thickest part of the thickest liver. Cool.
Grind the cooked meat three times, using the medium holes in the meat
grinder. (Any roasted, broiled, boiled, baked, braised, or fried meat is
good, especially chicken with skin, duck, turkey, prok, veal, or beef, but
do not use lamb or mutten.
Grind the livers and onion three times.
Beat the butter and 4 tablespoons lard together in an electric mixer; then,
continuing to bea at low speed, blend in the ground liver and meat. Beat
until fluffy, then add brandy or cognac and Parisian Spice. Chill and serve
with pickles and crusty bread. (The pickles he used at the restuarant were
the big Kosher dill ones, sliced paper thin. If you can buy the barrel
ones, that would be perfect. Otherwise, buy jar ones in the refrigerated
section of the food stores.)
CHEF'S SECRET: In this recipe the method is really more important than the
ingredients. As you can see, you have a choice of lard, chicken fa
("smaltz"), or duck fat. You havean option of chicken livers or duck
lievers or a mixture of the two. As for the cooked meat, it can be several
different kinds. But please do not try to change the procedure. Do not
combine the steps.
When you mix the butter with the lard or chicken or duck fat, note that I
say, "No other shortening will do." Most any natural shortening will give
the pate its necessary fluffiness. Oil will not work, and man-made
shortening will give the pate a taste of tallow.
The amount of cognac or brandy may be adjusted somewhat, but if you do not
wish to use any alcohol in the pate, you must addd 2 to 3 tablespoons of
some other liquid such as chicken broth or beef broth for proper
consistency.
Liver gets tough if sated before cooking so don't add salt to it in this or
any other recipe. If salt is needed, salt it after cooking.
YIELD: 2 pounds
SOURCE: Chef Louis Szathmary - The Bakery Restuarant Cookbook
Posted to recipelu-digest by QueenBerta@aol.com on Feb 5, 1998

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