Chicken Liver Pâté
Directions
- 1Prepare your terrine by brushing it with melted butter.
- 2Add a tablespoon of flour inside the terrine and shake to coat the sides evenly.
- 3Combine cream, milk, chopped onions, and shallots in a food processor.
- 4Add garlic to the food processor.
- 5Process until very fine. Stop the machine and use a spatula to clean the sides.
- 6Process again.
- 7Add the rest of the ingredients: marinated chicken liver, eggs, flour, white wine, thyme, sage, and parsley.
- 8Season with salt and pepper.
- 9Blend again on high speed until totally smooth.
- 10Take a small amount of the mix and microwave to taste and adjust seasoning.
- 11Transfer the mixture to your prepared terrine.
- 12Cover with the lid and place in a bain-marie filled with boiling water.
- 13Bake in a preheated oven for about an hour. Remove and let cool for about an hour.
- 14Refrigerate overnight.
Ingredients
- 1 bowl chicken livers
- 1 cup port wine
- 1 cup milk
- 1 cup cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon white wine
- 1 tablespoon garlic
- 1 tablespoon parsley
- 1 tablespoon sage
- 1 tablespoon thyme
- 0.5 teaspoon salt
- 1 pinch pepper
- 3 eggs
- 1 cup chopped onion
- 1 cup chopped shallot
Equipment
food processorbain-marieterrine
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