CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Make and share this Chicken Liver Pate: Terrine De Foies De Volaille recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, soak the livers in the milk for 2 hours and drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
- Add the onions and cook, stirring, until soft, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
- Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly.
- Discard the bay leaves.
- In a food processor, puree the liver mixture.
- Add the remaining butter in pieces and pulse to blend.
- Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
- Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates.
- Garnish the tops with parsley and surround with croutons.
- Serve with cornichons on the side.
Nutrition Facts : Calories 262.9, Fat 20.5, SaturatedFat 11.8, Cholesterol 308, Sodium 270.7, Carbohydrate 5.1, Fiber 0.5, Sugar 1.2, Protein 14.7
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Muddasir Janjan
[email protected]This pate is a little pricey, but it's worth every penny.
Al Shahbaz
[email protected]I love the fact that this pate is made with all-natural ingredients. I can feel good about serving it to my family and friends.
Monzer Abdalrhman
[email protected]I'm not a big fan of chicken livers, but this pate is so delicious that I can't resist it.
Blessing Ubong
[email protected]This pate is so easy to make. I love that I can just throw all the ingredients in the food processor and blend until smooth.
Ajayi Olasunkanmi
[email protected]I've made this pate several times for my family and friends. It's always a hit. They love the creamy texture and rich flavor.
Shristi
[email protected]I made this pate for my book club meeting and everyone loved it. It was a great way to start the evening.
Oluwasina Opeyemi
[email protected]This pate is perfect for a special occasion dinner. It's also a great gift for food lovers.
Esther Rosas
[email protected]I highly recommend this chicken liver pate recipe. It's a classic French dish that is sure to impress your guests.
peyal Chowdhury
[email protected]If you're looking for a delicious and easy-to-make pate recipe, this is the one for you.
Dêßêñt bøy
[email protected]This pate is a great make-ahead appetizer. I love to make it a few days ahead of time and then just serve it at room temperature.
simon berhane
[email protected]I made this pate for a party and it was a huge hit. Everyone loved it!
Karina Nahrgang
[email protected]This is the best pate recipe I've ever tried. It's so easy to make and always turns out perfectly.
Mena Elkhashab
[email protected]This pate is so creamy and delicious. I love the way the cognac and cream balance out the strong flavor of the chicken livers.
Roody darwish
[email protected]I love the combination of chicken livers, cognac, and cream in this recipe. It creates a rich and flavorful pate that is perfect for a special occasion.
Reynard Allison
[email protected]This was my first time making pate, and I was really happy with how it turned out. It was easy to follow the recipe, and the pate had a great flavor. I will definitely be making this again.
Laurana Atwood
[email protected]I've made this pate several times now and it's always a hit. My friends and family love it! It's so smooth and flavorful, and the cognac adds a nice touch of sophistication. I highly recommend this recipe.
Dual Lipa
[email protected]This chicken liver pate recipe is a winner! It's easy to make and has a delicious, creamy texture. I love the addition of cognac and cream, which give it a rich, luxurious flavor. I served it with some crusty bread and a glass of red wine, and it was