Ingredients

  • 40 grams butter, unsalted
  • 300 grams onions chopped
  • 110 grams mushrooms, white sliced
  • 1 ½ tablespoons rosemary finely chop
  • 3 teaspoons fresh basil
  • 2 teaspoons dried thyme finely chop
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 565 grams chicken livers
  • 2 tablespoons Cognac
  • 2 tablespoons dry sherry
  • 280 grams butter, unsalted
  • 2 eggs hard cooked
  • 1 tablespoon parsley finely chopped
  • Port Aspic
  • 225 milliliters beef stock cleared
  • 10 grams gelatin
  • 30 milliliters port, vintage

Directions

1. Butter large, green terrine.
2. Sauté onion and mushrooms with rosemary, pepper, thyme, salt, basil and nutmeg until soft. Remove from pan to cool. Trim, wash and dry chicken livers. Add to skillet and sauté until brown but still pink inside. Remove from heat and let cool.
3. Deglaze pan with cognac and dry sherry.
4. Mix remaining butter in food processor until fluffy. Add liver mixture, eggs, Cognac, sherry and parsley. Purée until smooth. Transfer to large terrine. Chill for 1 hour.
5. Cover with 1/2 of the aspic and chill until firm. Soak decoration in remaining aspic, decorate top of Pâté. Knappe remaining aspic over pâté. Chill overnight.
6. Aspic- Sponge gelatin in some beef stock. Add remaining broth and port and heat until gelatin dissolved.

Notes
Notes:Sauté 100g mixed mushrooms for added flavor/interest.
Serving Ideas:Original servings 8.


Categories
P‚tÈs/TerrinesAppetizer, coldCanapË
Keywords
Pâté, Terrine, Appetizer, coldCanapé
MacGourmet downloadHerbed Liver Pâté with Aspic. To import, drag image to your MacGourmet recipe box.