Pate On Apple Slices
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 80 | Servings | |
INGREDIENTS
| 1 | lb | Chicken livers |
| 3 | T | Chopped onion |
| 1 | Granny Smith apple, peeled | |
| chopped | ||
| 1/2 | lb | Unsalted butter, room |
| temperature | ||
| 1 | T | Butter |
| 1 | t | Dry mustard |
| 1/4 | t | Salt |
| 1/4 | t | Grated nutmeg |
| 1 | ds | Cayenne pepper |
| 1 | ds | Ground cloves |
| 3 | T | Clarified butter |
| 5 | Red Delicious apples or | |
| Yellow Delicious | ||
| Or McIntosh | ||
| 10 | Cornichons, sour French | |
| gherkins |
INSTRUCTIONS
Trim the livers of all fat. Put in a small saucepan, and cover with water. Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate. Scrape off before serving. No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in 1/4-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon. Makes approximately 80 pieces. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 6.5mg
Sodium: 17.3mg
Potassium: 9.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g