2 lb chicken livers
1/2 lb bacon cooked crisp and crumbled
1 cup chicken stock (preferred) or bouil, lon
1 large white or yellow onion cut into 8th, 's
2 stalks celery with tops cut into s, ections
1/4 bell pepper
1 clove garlic peeled & sliced
1 tsp heaping thyme
1/4 tsp sage
1 pinch rosemary
1 small bay leaf
1 crushed peppercorns to taste
1 salt to taste (none with bouillon)
1/2 tsp dijon mustard
1 dry white wine or for change try dr, y sherry
1/2 lb sweet cream butter (adjust salt if, salted butter is
Directions
UTENSILS: 2 qt. sauce pan Colander or large strainer measuring cups
and spoons food processor, mixer or blender (use your hands only if
slightly Masochistic) Pate molds or buttered 9" cake pan with release
or a bowl
PREPARATION: In sauce pan, combine livers, stock, spices, garlic,
celery, onion, pepper & salt. Add enough wine to just cover
ingredients and bring to boiling point. Reduce heat, cover, and
simmer for about 1/2 hour. When done, place contents in the colander.
Reserve the wine broth and allow it to stand and cool. Discard the
bayleaf from the contents in the colander and allow remainder to cool
for 1/2 hour.
Gently ladel off the wine broth until the liquid containing the
sediment equals 2/3 cup. Save the clear broth in case you need more.
Be sure to catch all the sediment because it is an important part of
the recipe.
In your food processor; combine the contents of the colander, sediment
broth, butter, mustard and 1/2 of the crumbled bacon. Process until
the mixture is a smooth, soupy puree. Fold in remaining bacon and
pour into final mold. If it is too thick to pour, you need to add
more broth. Allow pate to set in refrigerator for at least 24 hours.
Unmold, lightly sprinkle with cracked peppercorns and garnish with
sliced olives and parsley.
This recipe is an antique French farm recipe reported to be over 100
years old. It is a classic recipe with wonderful spices and subtle
flavors.
Servings: 1 servings
100 Year Old Pate Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Meat; Pork; Poultry
The History of Recipes
We can read the history of `recipes` far back into distant history, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old cookbooks were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the Romans made use of a good variety of aromatic flavours, including some that we all recognise like thyme, fennel and dill. For the next few years, the powerful and rich strove to serve up the best banquets, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this 100 Year Old Pate recipe.
