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Pate maison

Pate maison
Main Ingredient: Chicken Peach

Course: Terrines, mousses and pates Various Main Dishes

Cuisine: New Orleans

Yield: 10
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Pate maison ingredients

  • 1 c Fine minced onion
  • 1 pn Dried thyme
  • 8 T Lard
  • 1 pn Mace
  • 8 oz chicken liver
  • 1 pn Rosemary
  • 2 c White cooked chicken
  • 1 pn basil
  • 6 T Unsalted butter
  • -room temperture
  • 1 pn cloves
  • 1 pn Nutmeg
  • 4 T Lard
  • 1 pn Allspice
  • 4 T Cognac
  • 1 pn white pepper
  • 1 t Cinnamon
  • 1 pn Spanish paprika
  • 1 pn Crushed bay leaf
  • 1 pn Salt

Cooking Pate maison

1. Sautei onion in 8 tb lard until very limp.
2. Add livers, cook until done; cool.
3. Put liver mixture, chicken, butter, 4 tb lard, cognac, and spices in food processor and blend until smooth.
4. Correct seasoning, if necessary, by addding more cognac or spice.
5. Serve on crusty french bread topped with pickles.

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