Chicken Liver Pate' 2 Recipe


Ingredients

1 recipe


Directions

How to make Livering Puddinges--Take the Liver of a Hogge, and give it
three or fower waumes over the fier. The either grate it or choppe it
verye small, and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte,
and Hogges suet. --The Good Hous-wives Treasurie

"Puddyng time" was any time that puddings were to be had, hence a
time when one was in luck. Well, it's pudding time for you: here is
an easy, pleasantly spiced pate' made with chicken livers. It would
be suitable as an hors d'oeuvre, appetizer, or luncheon entree.

1 pound chicken livers 1 quart salted, boiling water 1 tablespoon
bread crumbs 2 eggs, lightly beaten 3/4 teaspoon freshly grated
nutmeg 1/8 teaspoon freshly ground pepper Salt to taste 1 tablespoon
melted beef suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast

1. Plunge chicken livers into boiling water. Cover and cook over
medium heat for 10 minutes. 2. Drain livers. Push them through the
fine blade of a food mill, or pound them into a paste with a mortar
and pestle. 3. In a bowl, combine remaining ingredients. 4. Add
mixture to ground liver, and stir to distribute evenly. 5. Place
"pudding" in a small serving bowl and chill at least 2 hours. 6.
Before serving, plant a few bay leaves in the "pudding", and scatter
currants around them. 7. Serve with small squares of whole-wheat
toast. Yield: 1 1/2 cups


Servings: 1 cups

 

 

Chicken Liver Pate' 2 Recipe brought to you by Recipe Ideas


Categories: Chicken; Meat; Poultry


The History of Recipes

Transcribed cooking instructions as an idea can be traced way back into distant history, in fact as far as the Egyptians, and quite possibly further than that. Interesting though that is, these, early recipes were just basic pictorial instructions for food preparation.

As we move into The time of the roman empire 25BC a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also tells us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including some familiar names like basil, mint and parsley.

Over the next few centuries, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day.

By the arrival of the twentieth century, recipe books were in great demand, mostly as a result of more people being able to read, people having increased leisure time and having more money.

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