Search
by Ingredient

Pate Diana

StarStarStarStarStar

Submitted by timjc1965

Pate Diana recipe

YIELD

10 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML BUTTER
½ 118
CUP ML ONIONS
chopped
2 30
TABLESPOONS ML SHALLOTS
chopped
¼ 59
CUP ML APPLES
peeled, chopped *
1 453.6
POUND G CHICKEN LIVERS
halved
¼ 59
CUP ML APPLE WINE
or brandy *
3 45
TABLESPOONS ML HEAVY WHIPPING CREAM
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 118
1 1
X X APPLES
slices, optional *

Directions

Soften 10 tablespoons butter and set aside.

Melt 3 of remaining tablespoons butter in skillet.

Add onions and shallots.

Cook until tender, stirring, about 5 minutes.

Add chopped apples and cook until tender, about 3 minutes.

Place apple mixture in blender.

Melt remaining 3 tablespoons butter in skillet.

Add chicken livers and stir 3 to 4 minutes until livers are browned outside and pink inside.

Add wine and cook and stir 2 minutes longer.

Transfer liver mixture to blender with apple mixture.

Add 2 tablespoons cream and blend at high speed until smooth.

Add more cream, if necessary, to make mixture smooth.

Press through medium-fine strainer into mixing bowl.

Cool thoroughly, stirring once or twice.

(Pate will become oily if not completely cooled.)

In another bowl, cream 10 tablespoons softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition.

Stir in lemon juice, salt and pepper.

Pour pate into crock or ramekins, smoothing top with spatula.

Pour enough clarified butter over top to form seal.

Store in refrigerator up to 1 week or freeze, in appropriate containers, if desired.

Serve chilled and garnished with apple slices, if desired.

* not incl. in nutrient facts Arrow up button

Comments


Nita Foreman

Sounds fantastic. Great instructions and will try.

 

 

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 341 85% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 476mg 20%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 24g
Vitamin A 149% Vitamin C 4%
Calcium 2% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe