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Chicken Liver and Bacon Paté
The one Mama always made and now I do too. Sans alliums and it's still really tasty. Feel free to make it, but if for a thing that I will be at, please check with me first.
500g chicken livers, rinsed, drained, white bits and especially any green bits removed (kitchen scissors are useful here)
2T brandy
1T butter
4 rashers bacon, chopped and rind removed
thyme. several branches fresh or about 1/2t dried
2 bay leaves
2T butter
1/4c cream
2T sherry (dry or medium preferred)
1/2t salt
black pepper fresh ground
~5T butter, melted, for sealing.
-Roughly chop(kitchen scissors again for ease) and marinate prepared livers in brandy for half an hour
-Melt 1T butter, gently fry bacon and herbs (no browning). Remove from pan
-Melt 2T butter. Add livers and juice, cook over medium heat, turning livers until just coloured.
-Return bacon and herb mix to pan. Cook over med heat for a further 5 min. Remove bay leaves and thyme branches if using.
-Puree with stab mixer or blender
-Mix in cream, sherry, S+P
-Transfer to bowl/s, leaving room for the sealing butter
-Pour melted butter to cover the tops, leaving milk solids behind.
-Refrigerate.
Best made a day before serving. Will keep about a week in the fridge. Can be frozen, but texture changes.
Finding somewhere that sells the livers can be a bit challenging. I've only found one place near me. You want nice shiny plump ones without nasty discolouration.
The one Mama always made and now I do too. Sans alliums and it's still really tasty. Feel free to make it, but if for a thing that I will be at, please check with me first.
500g chicken livers, rinsed, drained, white bits and especially any green bits removed (kitchen scissors are useful here)
2T brandy
1T butter
4 rashers bacon, chopped and rind removed
thyme. several branches fresh or about 1/2t dried
2 bay leaves
2T butter
1/4c cream
2T sherry (dry or medium preferred)
1/2t salt
black pepper fresh ground
~5T butter, melted, for sealing.
-Roughly chop(kitchen scissors again for ease) and marinate prepared livers in brandy for half an hour
-Melt 1T butter, gently fry bacon and herbs (no browning). Remove from pan
-Melt 2T butter. Add livers and juice, cook over medium heat, turning livers until just coloured.
-Return bacon and herb mix to pan. Cook over med heat for a further 5 min. Remove bay leaves and thyme branches if using.
-Puree with stab mixer or blender
-Mix in cream, sherry, S+P
-Transfer to bowl/s, leaving room for the sealing butter
-Pour melted butter to cover the tops, leaving milk solids behind.
-Refrigerate.
Best made a day before serving. Will keep about a week in the fridge. Can be frozen, but texture changes.
Finding somewhere that sells the livers can be a bit challenging. I've only found one place near me. You want nice shiny plump ones without nasty discolouration.
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The Traditional School maintains that you should learn the arcane Alt+keypad trick for entering character codes. This requires a keyboard with a numeric keypad and a certain amount of dexterity, plus an encyclopaedic memory of code numbers. Difficulty: medium.
The Adaptationist School maintains that if your environment has more modern methods of doing things, you should learn them instead of memorising one stupid method from the dawn of time. It would note that web pages like Dreamwidth allow the entry of HTML code, and an acute accented vowel can always be entered as ampersand-vowel-"acute"-semicolon, so for this example it would be é. Grave accentes use "grave", and there are other options for umlauts and so on. However, this does require entering text in HTML instead of the more friendly "Rich Text" mode, and there's still a bit of memorising. Difficulty: medium.
The Pragmatic School says sod it -- Google for the letter you want and copy and paste it into your blog. Googling "e with an accent" gives a couple of examples. Difficulty: Google, therefore easy.
Of course, unless you're talking about smearing liver on a bald head, "pate" is entirely unambiguous and the preceding is a complete waste of time. Must be Sunday night.
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