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Pata de Foie de Voilaille Recipe | |
French Appetizer | |
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Ingredients:
1 lb (500 g) chicken livers, trimmed of fat and discolored parts, rinsed and drained 1 onion, peeled and quartered > cup (180 ml) melted butter 1/4 cup (60 ml) grated onion 2 Tbs (30 ml) Cognac or other good quality brandy 1+ 1/2 tsp (7 ml) salt 1+ 1/2 tsp (7 ml) dry mustard 1/2 tsp (2 ml) freshly grated pepper 1/4 tsp (1 ml) mace
Directions:
Place the livers and onion quarters in a saucepan and cover withwater. Bring to a boil, reduce the heat to a simmer, and cook covered for 20 minutes. Drain well and discard the onion. Grind the liver three times in a meat grinder, or process in en electric food processor until very smooth. Do not use an electric blender. Add the remaining ingredients and mix thoroughly. Pack firmly into a 2 cup (500 ml) bowl or mold (do not grease), and refrigerate for at least 3 hours or overnight. Serve in the mold, or remove from the mold by rapping sharply on a cutting board and inverting onto a serving plate. Makes about 2 cups, to serve 12 to 18 as hors d'oeuvre. not know
enjoy
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