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Help finding a chicken liver pate recipe

s
smartie Oct 14, 2011 07:55 PM

A gazillion years ago I had a Times Cookbook by Katie Stewart (it's an English cookbook) and I used to make a chicken liver pate recipe which had livers, cream and brandy which you blended raw in the blender and then baked in the oven. It may have been covered with melted butter and bacon I cannot remember.

I have tried online to find this recipe with no luck, does anybody have anything resembling this? The livers were not cooked first, nor was any pork added.

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  1. hill food RE: smartie Oct 14, 2011 08:11 PM

    a bit different, but I've liked Michel Richard's faux gras (I fiddle with it and add liquor - I'm convinced he left out a few things in his cookbook) various versions out there.

    http://www.google.com/search?q=Michel...

    7 Replies
    1. re: hill food
      scubadoo97 RE: hill food Oct 16, 2011 04:29 PM

      I can attest it's good

      1. re: hill food
        Veggo RE: hill food Oct 18, 2011 09:03 AM

        Do you suppose I could do the same recipe with duck livers and get good results? Also, could I substitute some duck fat for some of the butter? I have plenty of it. Thanks.

        1. re: Veggo
          scubadoo97 RE: Veggo Oct 18, 2011 10:43 AM

          I'm pretty confident that you would end up with a better product with the subs.

          1. re: Veggo
            t
            tastycakes RE: Veggo Oct 18, 2011 11:18 AM

            i make this with duck livers and it's phenomenal. i've made it with the cucumber gelee as well as a sauternes wine gelee.

            1. re: Veggo
              hill food RE: Veggo Oct 18, 2011 05:39 PM

              Veggo - I'm on your doorstep right now, I've been knocking for at least an hour - why aren't you...oh shit it's the cops, I'll be back.

              damn straight it'd be good, in fact starting with duck you probably could dumb it down a bit. there's very little that duckfat doesn't enhance.

              1. re: hill food
                Veggo RE: hill food Oct 18, 2011 06:10 PM

                Thanks, I have just one more question but it will have to wait - someone's at the door.

                1. re: Veggo
                  ChristinaMason RE: Veggo Oct 18, 2011 08:25 PM

                  Well played, both of you!

          2. porker RE: smartie Oct 14, 2011 08:22 PM

            About a year ago, I made pate just like you describe. It might have been from Ruhlman Charcuterie, I'm not sure, but I'll dig it up and post later.

            1 Reply
            1. re: porker
              porker RE: porker Oct 16, 2011 09:53 AM

              I stand corrected, the pate I made was Ruhlman's pate campagne, where pork was the main and liver a secondary ingredient.
              Most of the liver pate recipes that I see have you cook the livers first (usually with onion and spices) then blend (with brandy or cognac, maybe cream, etc), then cool.
              If you google "chicken liver mousse", you might find more recipes where the livers are blended raw with other ingredients, then baked in ramekins in a water bath.
              like this one
              http://www.guardian.co.uk/lifeandstyl...
              or this one which covers the pate (well, mousse) with gelee
              http://www.nibblous.com/recipe/4972

            2. itaunas RE: smartie Oct 18, 2011 08:40 AM

              You may have better luck finding a recipe searching on "chicken liver mousse" than "chicken liver pate" (mousse de foies de volaille"). For example

              http://www.foodandwine.com/recipes/cr...

              Note the incorporation of butter into this and other similar recipes. With one general technique (pureeing and emulifying the liver with other ingredients) you can adapt other recipes, such as for calf or pork liver or do substitutions such as butter for pork fat. If you can get a butcher to grind your chicken livers I think that is an advantage overall, although in the recipe above they maybe counting on processing to heat up the mixture a bit. Note to get a real nice emulsification temperature is important and in the recipe above they simplify that -- you can always review modern and traditional professional technique if the end result isn't what you want.

              3 Replies
              1. re: itaunas
                porker RE: itaunas Oct 18, 2011 09:18 AM

                "
                ...better luck...searching on "chicken liver mousse"
                "
                - excellent tip.

                1. re: porker
                  itaunas RE: porker Oct 18, 2011 10:03 AM

                  As someone who always reads to the end of a string of email messages before replying, I am embarassed to have repeated your tip without recognizing it and giving recognition. I think that happened because I left this thread open in my browser last week while travelling, but didn't reply. After restarting the browser a few times, the "new" functionality of CH hid your 2nd response in that open tab as having been already read so I only read the first one. In any case, I wholly agree with your tip. :-)

                  1. re: itaunas
                    porker RE: itaunas Oct 18, 2011 10:35 AM

                    Ahhh, I was just razzing.
                    Its a pet peeve of mine - people jumping into a thread and responding without reading previous posts. Its partly why I skip many lonnng threads: too lazy to read through and don't want to re-post other idears.
                    You seem to make an effort to avoid this, appropriately embarassed, all is forgiven! hehe.

              2. j
                jns7 RE: smartie Oct 19, 2011 08:37 AM

                Julia Child has one in Mastering the Art of French Cooking.

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