Pate maison
- Main Ingredient: Chicken Peach
- Course: Terrines, mousses and pates Various Main Dishes
- Cuisine: New Orleans
- Yield:
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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