International Recipes
Herbed Liver Pate (Pate Provencal)
This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).
Yield: 1 1/2 cups
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 pound chicken livers
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon crushed dried rosemary leaves
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon ground sage
- 1/8 teaspoon pepper
- 2 tablespoons Cognac or Madeira
- 1/4 cup whipping cream
- French bread, thinly sliced and toasted
Instructions
- Cook and stir onion in butter in a 10 inch skillet over medium heat until tender.
- Add livers. Cook over medium high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes.
- Reduce heat to low; stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir for 1 minute.
- Place liver mixture in food processor work bowl fitted with steel blade.
- Add Cognac to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped.
- Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.
- Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours.
- Let stand at room temperature about 30 minutes before serving.
- Serve with French bread.
- Garnish with cornichons and parsley if desired.