| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Starter, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 150 | g | Chicken Livers |
| 100 | g | Foie Gras of use another 100g of chicken |
| ; livers | ||
| 250 | g | Melted Butter |
| 3 | Eggs | |
| 1 | ts | Salt – level measure |
| 1/4 | ts | Pepper – level measure |
| 1 | Shallot | |
| 50 | cl | Port – reduce by 2/3 |
| 50 | cl | Madeira – reduce by 2/3 |
| 25 | cl | Brandy – reduce by 2/3 |
| 1 | Sprigs Thyme | |
| 2 | sl | Toast |
INSTRUCTIONS
PATE MELBA TOAST Pate 1. Liquidise livers, eggs, salt and pepper. 2. Add reduction then butter. 3. Pass through a fine sieve. 4. Bake in a bain marie for approximately 40 minutes in a low medium oven - Gas Mark 4 - until it is set but don't allow it to souffl. in the oven. Melba Toasts 5. Toast 2 slices of medium bread and remove the crusts. 6. Slice the bread into half and scrape the soft dough with a small knife and re-toast until curled. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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