Printed by: LEHEY_GREG @ESSG Sent: 27 Sep 85 03:08 From: MAIL @MGATEF (BROAD_HEATHER @MELBORN) To: \ESSG.SUPPORT.GREG Subject: 1: CHICKEN LIVER PATE Hi Again Greg, Here's another recipe from Down Under, sorry about the Jelly/Jello mix-up. I forgot that jelly is what you Yanks spread on your toast! Heavy cream is the same as whipping cream. Anyway, here's my recipe for pate: CHICKEN LIVER PATE ------------------ 500g (1/2 Lb) chicken livers 2 rashers bacon 1 small onion 1 clove garlic seasonings to taste - salt & pepper, sage, thyme, tarragon 1 liquer glass brandy, white wine, sheery or madiera (not all together!) 100g (4oz) butter Saute chicken livers in 50g (2oz) butter till firm, add thinly sliced bacon, chopped onion & garlic, seasonings. Saute till onion & garlic are transparant. Add the alcohol of your choice & simmer about 5 minutes. Melt the remaining butter and put chicken liver mixture into a blender with the melted butter and blend till smooth. Put into a container and store in refridgerator till firm. Delicious on hot toast or crackers. P.S(I suppose most people have blenders these days but if you don't - this can also be processed through a Mouli (used for making baby food) or pounded together in a morter) Printed by: LEHEY_GREG @ESSG Sent: 27 Sep 85 20:22 From: KOSSLER_BOB @TSB To: LEHEY_GREG @ESSG Subject: Chicken Pate Revisited Forward of: 27 Sep 85 18:29 From KOSSLER_BOB @TSB : Variations on a Theme -------------------- REPLY 27 Sep 85 18:29 Creator KOSSLER_BOB @TSB : Variations on a Theme Kevin, I also enjoy pate but have never served it without baking it. My recipe uses some herbs that are not listed. Chicken Liver Pate ( with Rosemary and Allspice ) 1. Use same ingredients as listed before (ie., liver,butter,garlic etc. ). 2. Saute the livers in half the butter with the onions,garlic,etc. until liver is just pink. 3. Line a large enough ramekin with fried bacon. 4. In a food processor add 2 eggs, livers,1-2 tablespoons cognac, dry madiera, allspice ( approx 2 teaspoons ), rosemary ( 1-2 tbs ) salt and pepper to taste. 5. Process to desired consistency ( I prefer it smooth but my wife likes in a country fashion ,chunky !! ) 6. Pour into ramekin over bacon, cover with aluminum foil and place in a pan of hot water ( water level should be half way up the ramekin ). 7. Bake in a preheated oven at 375 F for 1hr to 1.5 hrs. 8. Cool and serve. Enjoy, Bob Kossler Printed by: LEHEY_GREG @ESSG Sent: 20 Aug 86 01:37 From: MARIELLE_ELLEN @SUPPORT To: DL.COSIG @ESSG Subject: COSIG: Duck Liver Pate This is definitely not thin food, but it's excellent! Serve with thin-sliced baguettes. -------------------- TEXT 20 Aug 86 01:37 Creator MARIELLE_ELLEN @SUPPORT DUCK LIVER PATE IN PORT ASPIC Makes one 2-pound loaf (12 servings) \poff 5 Port Aspic 2 teaspoons unflavored glatin 1 cup Port 2 tablespoons sugar 1 tablespoon water 3 tablespoons red wine vinegar 1/2 teaspoon dried tarragon, crumbled Duck Liver Pate 1 pound duck (or chicken) livers 1 cup milk 1/4 cup Cognac 1 1/4 cups (2 1/2 sticks) butter, room temperature 1 cup sliced onion 1 small green apple, peeled, cored, and sliced 1/4 cup Sherry or Applejack 1/4 cup whipping cream 1 1/4 teaspoons salt 1 teaspoon fresh lemon juice Combine livers, milk, and Cognac in medium bowl and soak one hour. Generously butter an 8x4-inch loaf pan and set aside. Dissolve gelatin in small bowl with 1/4 cup Port. Meanwhile, combine sugar and water in medium saucepan over medium-high heat, stirring until dissolved. Cook (without stirring) until mixture is dark caramel color, about 8 to 10 minutes. Whisk in vinegar, remaining Port, and tarragon. Reduce heat and simmer about 2 minutes. Add gelatin, stirring until dissolved. Strain aspic through cheesecloth- lined colander into prepared loaf pan, covering 1/8 to 1/4 inch of bottom. Chill until set. Melt 1/2 cup butter in large skillet over medium heat. Add onion and saute until browned. Add apple and cook until softened, about 3 to 4 minutes. Transfer mixture to processor or blender using slotted spoon. Drain livers. Return skillet to medium-high heat. Add livers and saute until just pink, about 10 to 12 minutes. Add to onion mixture in processor or blender. Reduce heat to medium, add Sherry to skillet and cook, stirring up any browned bits clinging to bottom of pan. Add Sherry and 1/4 cup cream to liver mixture and puree until smooth. Let stand until lukewarm. Beat remaining butter in medium bowl until creamy. With machine running, gradually add butter to liver mixture, blending well. Mix in salt and lemon juice. Pour over chilled aspic, smoothing top. Refrigerate. To serve, run sharp knife around edge of mold, dip mold briefly into hot water and invert pate onto serving platter. Copied By: LEHEY_GREG @ESSG SENT: 89-07-19 22:56 FROM: CRADDOCK_BRID @CONN TO: LEHEY_GREG @ESSG SUBJECT: cosig:pine nut pate' A super pate': IN BOWL #1: Combine the followning, stir with spoon: 3 c. fresh white bread crumbs (about pea size) 2 eggs beaten 1/2 lbs pine nuts finely ground 2 Tbls melted butter 1/2 onion chopped and sauted 1/2 tea. salt 1/4 tea. pepper IN BOWL #2 Combine the following, stir together with spoon. 3 c. fresh wheat bread crumbs (about pea size) 1/4 c. fresh broad leaf parsley chopped 1/4 c. melted butter 1/4 tea. ground nutmeg grated rind of one small lemon juice of one small lemon ----------------------------------------------------------------- Preheat oven to 350 degrees. Grease a 9 x 4 loaf pan, don't use spray shortening it won't work. Line the bottom and sides of the pan with waxed paper. Spoon half of the contents of bowl # 1 into the pan and press it down. Then spoon the entire contents of bowl # 2 into the pan and press down lightly. Finally spoon the remaining contents of bowl # 1 into the pan an again press down lightly. Bake for 45 minutes uncovered, until it is golden brown on top. Cool and remove from pan slice thin. Serve with whole berry cranberry sauce. I prefer to serve it at room temperature with a white Reisling (spelling?) wine. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-12-18 17:57 FROM: ANDERSON_ARLETTA @SUPPORT This is not a "quick" recipe, but well worth the effort! It is on the spicy side. Enjoy, Arletta \center on \und(MUSHROOM AND LENTIL PATE\) \center off Ingredients: 1 C Lentils 4 C Water 1/2 lb Mushrooms sliced 1 med Onion chopped 1 Clove garlic crushed 1 tsp Parsley Flakes 1 tsp Basil 1 tsp Chervil (Cost Plus carries) 1 tsp Marjoram 1 tsp Rosemary 1 tsp Sage 1 tsp Thyme 1 tsp Dry Mustard 1/2 tsp Cayenne Pepper 1/4 tsp Black Pepper 1/4 tsp Allspice 1/4 tsp Ground Ginger 1 Bay Leaf 2 Tbp Low Sodium Soy Sauce (can use regular if you want) 1 Tbp Sherry Cook lentils until tender, approximately 40 minutes. Drain in strainer. While lentils are cooking, saute onion and garlic in 1/4 Cup of water over medium heat for 5 minutes. Add mushrooms and saute for 5 more minutes. Add he rbs and spices and cook for 10 minutes longer adding more water as needed. Add soy sauce, sherry and drained lentils. Cook until moisture is absorbed and mixture starts to stick to pan. You may wish to use a non-stick pan. Take fr om heat and remove bay leaf. Puree the mixture in a blender or food processor until smooth. You can serve warm or chilled. You can serve on crackers or bre ad. HINTS: The fastest way to do this is as follows. Put on the lentils to cook. Then measure all the dry ingredients into a bowl. Then slice the mushrooms and chop the onion. Saute onion and garlic etc. This is a very flavorful pate and worth the time invested. It is always a big hit! I hope you enjoy it!