Indulge in the rich and exquisite flavors of our Chicken Liver Pate II, a culinary masterpiece that combines the savory essence of chicken livers with the velvety smoothness of cream and the aromatic allure of spices. This recipe, crafted with precision and love, hails from the culinary haven of lovewithrecipes.com, promising a gastronomic adventure that will leave your taste buds dancing with delight.
Chicken Liver Pate II
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 4
Ingredients:
- 3 chicken livers
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 onion
- 1 garlic clove
- 1/2 teaspoon allspice
- 1 bay leaf
- 1/2 teaspoon peppercorn
- 2 tablespoons dried funghi porcini
- 2 white mushrooms
- 1 tablespoon madeira wine
- 2 tablespoons cognac
- 1 shallot
Instructions:
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Marinate and Soak:
Begin by marinating the chicken livers in the luxurious embrace of cognac overnight. Allow the flavors to mingle and intensify, creating a symphony of taste. Simultaneously, immerse the dried funghi porcini in hot water for an hour, letting them rehydrate and unleash their earthy essence.Time Procedure Overnight Marinate chicken livers in cognac 1 hour Soak dried funghi porcini in hot water -
Prepare the Ingredients:
Drain the marinated livers and the rehydrated funghi, ensuring that excess liquid is expelled. In a pan, melt a tablespoon of butter, and introduce the livers, onion, mushrooms, and garlic. Cook until the livers transform, shedding their reddish hue.Time Procedure – Drain marinated livers 1 hour Drain and squeeze excess liquid from funghi – Melt 1 tablespoon butter – Cook livers, onion, mushrooms, and garlic until the red hue diminishes -
Cook and Blend:
Add the cream, rehydrated funghi, and a tantalizing blend of spices to the pan. Let the mixture simmer and reduce by half over high heat. Once the culinary alchemy is complete, turn off the heat and process the concoction. Mix in the remaining butter while the amalgamation is still warm, ensuring a lusciously smooth texture.Time Procedure – Add cream, funghi, and spices – Simmer and reduce by half – Turn off heat, process, and mix in remaining butter -
Chill and Garnish:
Pour the heavenly blend into a mold, creating a canvas for the delectable pate. Allow it to set and mature in the embrace of your refrigerator. For an extra touch of elegance, consider topping it with a delicate layer of gelatin.Time Procedure – Pour into a mold – Refrigerate – Optionally, top with gelatin
Embark on a culinary journey with Chicken Liver Pate II, where each step unfolds like a well-composed symphony, creating a masterpiece that tantalizes the senses. With a perfect balance of flavors and a rich, creamy texture, this pate is an ode to the art of gastronomy. Savor the indulgence and share the joy with your loved ones as you elevate your dining experience to new heights.
