INGREDIENTS

INSTRUCTIONS

CHICKEN STOCK
PATE
MADEIRA GLAZE
GARNISHES
VARIATIONS
The author writes: "This food processor recipe makes about 4 lbs. - enough
pate to pack into crocks for holiday gifts your friends will enjoy. The
amount of butter can be reduced for a less expensive version, but it won't
be as smooth. Do not use margarine.  If you don't have homemade chicken
stock, use a bouquet garni to enhance the instant kind. In place of
prepared "fine spices," you may substitute a pinch each of white pepper,
red pepper, mace, sage, marjoram, rosemary, cinnamon, nutmeg and tarragon."
For bouillon "stock," bring water to boil with chicken cubes. In a
cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme; place in
stock.  Simmer for 20 minutes. Remove bag and discard.
For pate:  Marinate liver in cream for 8 hours or overnight in
refrigerator.  Rinse liver in cold water several times; cover with fresh
cold water and bring to the boiling point. Immediately drain water, fill
with fresh cold water and bring to boil again.  Repeat procedure twice
more.  (This removes bitter taste.)
Now add chicken stock to cover liver and bring to boiling point. Turn down
to simmer and cook 20 minutes. If time allows, let liver cool in the stock.
Drain well.
Finely chop onions in food processor.  Saute the onions in some of the
butter until transparent but not colored. In a very large mixing bowl,
blend all ingredients except the fine spices with liver and remaining
butter.
Place batches of this mixture in food processor and process until very
smooth.  Repeat as needed.  Add fine spices; taste and adjust seasonings.
Some salt may be required. (When tasting warm, the seasonings are more
acute than when cold.  So add a bit more to achieve desired taste.) Taste
for cognac and brandy; adjust accordingly.
Pack into well-buttered or oiled molds; gently tap to release any air
pockets. Cover with foil; refrigerate. To unmold, immerse to half their
depth in hot water, counting 10 seconds, then invert onto a platter.
Garnish with carved flowers of radishes or tomatoes, if desired. Or spoon
pate into a piping bag and squeeze out in swirls onto crackers or toasted
bread rounds. Garnish each with a tiny parsley leaf.
To store several weeks, pour melted butter completely over top of pate in
mold.  Cover with foil; refrigerate. To serve, remove and discard hardened
butter from top and unmold as above.
To glaze with Madeira: Heat beef stock and add packaged, unflavored
gelatin.  Allow to dissolve and add Madeira wine or dry sherry. Set aside
to thicken slightly. With a pastry brush, paint glaze all over unmolded
pate.  Several coats may be required for an even glaze. Or pour glaze
gently over pate by setting pate on a rack over a plate (to catch the
overflow).
To vary, fold in walnuts or pistachios after blending pate ingredients in
food processor.  Then add the fine spices and taste.
Yield:  About 4 lbs., or enough for a cocktail party of 16.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pp. 12-13. ISBN 0-88862-788-2. Posted by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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