Food recipes
Mock Pate De Foie Gras
Mock Pate De Foie Gras Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salt, table butter, without salt sauce, worcestershire mustard, prepared, yellow spices, nutmeg, ground spices...
Mock Pate De Foie Gras
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
butter, without salt
sauce, worcestershire
mustard, prepared, yellow
spices, nutmeg, ground
spices, cloves, ground
spices, pepper, red or cayenne
onions, raw
Directions:
In a small saucepan, cover chicken livers with water to cover, and bring to a boil.
Reduce heat immediately and simmer about 15 minutes.
Add salt and simmer another 5 minutes until tender.
Cool to room temperature in the stock.
Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade.
Process, adding enough of the reserved cooking stock to make a smooth paste.
Taste and adjust seasonings.
Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate.
Refrigerate at least 24 hours before serving.
Chicken liver pate may be stored under refrigeration up to 4 weeks.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
butter, without salt
sauce, worcestershire
mustard, prepared, yellow
spices, nutmeg, ground
spices, cloves, ground
spices, pepper, red or cayenne
onions, raw
Directions:
In a small saucepan, cover chicken livers with water to cover, and bring to a boil.
Reduce heat immediately and simmer about 15 minutes.
Add salt and simmer another 5 minutes until tender.
Cool to room temperature in the stock.
Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade.
Process, adding enough of the reserved cooking stock to make a smooth paste.
Taste and adjust seasonings.
Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate.
Refrigerate at least 24 hours before serving.
Chicken liver pate may be stored under refrigeration up to 4 weeks.