Include in Print View:

Pate Maison Ala Silver Palate

Pate Maison Ala Silver Palate recipe image
This elegant chicken liver pâté offers a luxurious texture and deep, complex flavors that make it perfect for entertaining. The livers are gently poached with celery and peppercorns to ensure tenderness before being blended into a smooth paste. Warm spices like nutmeg and cloves, along with a splash of Calvados and sweet dried currants, add sophisticated layers of taste. The result is a spread that is both rich and balanced, ideal for serving on toasted baguette slices or crackers. It pairs beautifully with a crisp white wine or a light red, making it an excellent starter for dinner parties or a special holiday appetizer.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 654.8
Description
This elegant chicken liver pâté offers a luxurious texture and deep, complex flavors that make it perfect for entertaining. The livers are gently poached with celery and peppercorns to ensure tenderness before being blended into a smooth paste. Warm spices like nutmeg and cloves, along with a splash of Calvados and sweet dried currants, add sophisticated layers of taste. The result is a spread that is both rich and balanced, ideal for serving on toasted baguette slices or crackers. It pairs beautifully with a crisp white wine or a light red, making it an excellent starter for dinner parties or a special holiday appetizer.
Directions
  1. 1
    Combine celery, peppercorns, water, and salt in a saucepan and bring to a boil.
  2. 2
    Reduce heat and simmer for 10 minutes.
  3. 3
    Add chicken livers to the simmering liquid.
  4. 4
    Simmer gently for about 10 minutes until livers are just cooked but still slightly pink inside.
  5. 5
    Drain livers and discard the celery and peppercorns.
  6. 6
    Place livers in a food processor fitted with a steel blade.
  7. 7
    Add butter, cayenne, mustard, nutmeg, cloves, onion, garlic, and Calvados to the processor.
  8. 8
    Process until the mixture is well blended and very smooth.
  9. 9
    Scrape the mixture into a bowl and stir in the dried currants.
  10. 10
    Transfer the pâté to a crock or terrine and smooth the top.
  11. 11
    Cover and refrigerate for at least 4 hours to set.
  12. 12
    Allow the pâté to stand at room temperature for 30 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 654.8kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 4.6g23%
Cholesterol 101.0mg34%
Sodium 5016.1mg210%
Total Carbohydrate 97.5g33%
Dietary Fiber 38.3g154%
Sugars 4.7g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pate-maison-ala-silver-palate/