| 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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