10 August 2008

Chicken liver pâté

Morsels of pâté on a plate with home made petit pain (small bread rolls). I say morsels as the entire terrine was devoured in a very short time! My grand mother used to make this recipe, then my mother and it is always a great success.

Pâté de foie de volaille/Chicken liver pâté
200 gr chicken liver grossly grounded (I find it fresh at Don & Joe's meat in Pike Place Market Seattle)
600 gr coarse ground pork (also at Don and Joe's)
10 gr salt
2 gr pepper
1 egg
60 ml cognac
125 ml dry white wine
1 medium size onion thinly chopped
2 tsp fresh Thyme
Note: proportions are 1/4 liver for 3/4 coarsely ground meat, you can change and use pork or lamb liver if you prefer

Mix all above ingredients with a fork, pour in an oven proof terrine and level, place a laurel leaf on top, cover the terrine with a lid or tin foil if no lid is available.
Pre-heat the oven to 180 C/355 F
Place the terrine in a water bath and bake, time will depend on the weight of mix, rule is 1 hour per pound.
Once cooked let the terrine cool down and serve chilled with freshly baked bread (here petit pain, recipe will follow) and cornichon (small pickled gherkins).

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