My Pate Maison Recipe - Cooking Index
My Pate Maison Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Game-bird livers |
| 1/2 cup | 31g / 1.1oz | Rendered chicken fat or soft butter |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 1 teaspoon | 5ml | Dry mustard |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 2 tablespoons | 30ml | Minced onion |
Simmer livers in water barely to cover for 15 to 20 minutes. Drain And grind through finest blade of a grinder. Beat in remaining ingredients. Pack into containers (I use miniature bread tins), and cover. Refrigerate, or freeze for up to 3 months. Dip briefly into hot water to slip out of containers.
This recipe yields 1 cup of pate.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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