| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
80 |
servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 3 |
tb |
Chopped onion |
| 1 |
md |
Granny Smith apple; peeled, chopped |
| 1/2 |
lb |
Unsalted butter; room temperature |
| 1 |
tb |
Butter |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Grated nutmeg |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Ground cloves |
| 3 |
tb |
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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