Pate Maison

Name: Pate Maison
Ingredients: 2 qt. water; 2 tsp. peppercorns; 2 tsp. whole cloves; 3 bay leaves; few sprigs parsley; 2 1/2 lb. very fresh chicken livers; 2 c. (1 lb.) butter, softened; 1 small onion, finely chopped; 1 large garlic clove, minced; 1 Tbsp. salt; 2 tsp. dry mustard; 1/2 tsp. nutmeg; dash of hot pepper sauce; 1/4 c. brandy

14 ingredients

11 steps

Ingredients

2 qt. water
2 tsp. peppercorns
2 tsp. whole cloves
3 bay leaves
few sprigs parsley
2 1/2 lb. very fresh chicken livers
2 c. (1 lb.) butter, softened
1 small onion, finely chopped
1 large garlic clove, minced
1 Tbsp. salt
2 tsp. dry mustard
1/2 tsp. nutmeg
dash of hot pepper sauce
1/4 c. brandy

Directions

1

Combine water, peppercorns, whole cloves, bay leaves and parsley in a 4-quart saucepan.
2

Bring to a boil, simmer 10 minutes and strain.
3

Add chicken livers to liquid.
4

Cook just below simmering point until liquid is clear and livers are done, about 10 minutes.
5

Drain livers and put once through food grinder.
6

Set aside.
7

In large mixing bowl, blend together remaining ingredients except brandy.
8

Add liver and mix until smooth.
9

Stir in brandy. Line a 9 x 5-inch loaf pan with aluminum foil.
10

Pack pate into pan. Chill thoroughly before serving.
11

Flavor will develop more fully if allowed to chill overnight.