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Rough Country PatÚ

by Douglas (follow)
Entree (137)      Appetisers (114)      Pat (2)     

PatÚ, chicken livers, mushrooms

This is a rustic peasant patÚ, easy to make and delicious with steak, in Beef Wellington or on toast as an entreÚ.

Preparation Time: 10 minutes
Cooking Time: Zero minutes
Makes: 3 servings (enough for 8 people)

PatÚ, chicken livers, mushrooms

2 Tablespoons Butter
450g Chicken Livers
1 Medium Onion, finely diced
200g Mushrooms
3 Rashers bacon
2 Cloves Garlic, finely diced
Dried Thyme
Dried Rosemary
1 Large Bay leaf
2 Large egg yolks
100g Thickened cream
Half cup of brandy
Sea salt and freshly ground pepper

In a heavy bottomed-frying pan melt the butter and add the roughly chopped chicken livers.

PatÚ, chicken livers, mushrooms

Add diced onion, roughly sliced mushrooms, chopped bacon, garlic, Thyme, Rosemary, bay leaf and season.

Cook until chicken livers are tender and no longer pink inside. Remove the bay leaf and allow to cool slightly.

Place the cooked chicken livers into a blender together with egg yolks, cream and brandy and process until smooth.

PatÚ, chicken livers, mushrooms

Pour the pate into ramekins and chill in the fridge for 30 minutes.

PatÚ, chicken livers, mushrooms

Remove the patÚ and pour melted butter to cover the top of the patÚ to seal it, prolonging shelf life and preventing discolouration.

PatÚ, chicken livers, mushrooms

Chill until set - two hours or so.

I like this Recipe - 10
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