Economy Liver Pate
Submitted by: mensa63
These baked individual servings of smooth chicken liver pate contain garlic and several herbs & spices--such as nutmeg, cumin, tarragon & turmeric.
Ingredients
- 2 lbs. chicken livers cleaned of all membranes
- 4 cloves garlic, minced
- 2 tbsp pork fat or lard
- 1/2 tsp. salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp. freshly ground nutmeg
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp tarragon leaves, crushed
- 1/4 tsp. dried oregano
- 1/2 c. soft butter
- 4 slices bacon
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Method
Melt the lard in saute pan and add chicken livers, cook until just done but a little pink in centers. Remove from pan and let cool for a few minutes. In food processor combine all the ingredients except bacon and process to a puree. Place puree mixture equally into 6 or 8 rameken dishes and top each with 1/2 slice of the bacon. Set in a tray deep enough for a water bath; place in preheated over to 325 F. Slowly add boiling water to the pan the ramikens are in and bake for 35-40 minutes.
Notes: This is best served at room temperature but should be chilled after baking in refrigerator then allowed to come to room temperature for 20-30 minutes for best result.
Number of Servings: 6-8
Submitted by: mensa63 ( See all of mensa63 Recipes )
