Liver and Mushroom Pate Recipe
Liver and Mushroom Pate Recipes
1 garlic clove, chopped
1 onion, thinly sliced
4 streaky bacon rashers, rinded and diced
125g button mushrooms, sliced
250g chicken livers, trimmed
150ml chicken stock
2 hard-boiled eggs, chopped
3 tbsp single cream
salt and pepper
4 bay leaves
Melt 40g of the butter in a frying
Add garlic, onion, bacon and fry over
a moderate heat for 5 minutes.
Add mushrooms and chicken livers and
fry, stir, 5 minutes.
Add the stock and bring to boil,
cover, lower the heat, simmer 10 minutes.
Strain the mixture and process in food
processor for 30 seconds until smooth.
Add hard-boiled eggs and cream, season
to taste with salt and pepper, process again until smooth and
Add a little stock if necessary.
Turn the mixture into a 300ml serving
dish and smooth the surface.
Melt the remaining butter and pour it
over the top.
Garnish with bay leaves and
peppercorns, chill in refrigerator for 4 hours.
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