Recipe

Swedish Liver Pate Recipe


Swedish Liver Pate Recipe Seh0625 / All my dishes
1 year, 8 months ago
A trippy app 4 a trippy gang
Prep:60m Cook:120m Servings:1

Seh0625

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Ingredients
  • 1 pound chicken livers
  • 1/2 pound fat back, rinced and diced
  • 6 anchovies, washed and squeezed
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon salt, to taste
  • 1/2 ounce brandy, to taste
  • 5 whole eggs
  • 1/2 cup flour
  • 1 cup heavy cream
  • *EXCESS BRANDY WILL MAKE BITTER

Directions
  1. Soak the chicken livers in milk overnight. Next day wash, drain and
  2. clean all nerves. Squeeze dry.
  3. Puree fat back in robot coup, if doing more than 1 recipe at a time,
  4. do each recipe separately, then combine after done with robot coup.
  5. Slowly add anchovie and then slowly add chicken livers,
  6. scraping down as you work. Add seasonings and then brandy.
  7. Add eggs one at a time. Finish with flour, remove from robot coup.
  8. Stir in the heavy cream, making sure that there are no bubbles
  9. created. Fill into a terrine lined with fat back, cover with plastic and
  10. rest in refrigerator overnight. Cook in bain-marie at 325 degrees.
  11. Cool at room temperature. Finish in refrigerator. Remove from
  12. terrines, wrap & label. Freeze very well.

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Comments

jenniferbyrdez 1 year, 8 months ago said:
Awesome. My mouth is watering. Thank you Seh.

lunasea 1 year, 8 months ago said:
Somehow...and I'm not sure why...but I have never tried pate. I'm bookmarking your recipe to give it a whirl. Thanks so much! I'll let you know what I think when I make it.


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