Jim Vorheis 10 1/2 oz Beef broth 4 oz Can Sell's or other good -quality pate 3 oz Cream cheese 2 ts Unflavored gelatin 1/2 c Cold water 1/2 c Bourbon Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Bourbon Pate's Videos
Last Request Chicken Liver Pate
Before the firing squad, I'd have this. From the food and travel website,
Chicken Liver Pate
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Russell Hobbs UK | Illumina Hand Blender How To Create Chicken Liver Pate
The Illumina Hand Blender works like no other. The settings have been simplified using a unique light ring that changes colour at the touch of a button. Each colour changes according to the speed you need so you know exactly how fast you need to blend your ingredients.
Make a traditional favourite of chicken liver pâté with this easy to follow recipe using the Russell Hobbs Illumina Hand Blender, serves 4
Ingredients 1 tbsp olive oil 2 shallots, peeled and finely chopped 3 sprigs of thyme, leaves removed and finely chopped 1 clove garlic, peeled and crushed 400g chicken livers, trimmed and roughly chopped Grated nutmeg Sea salt White pepper 100ml double cream 120g cubed unsalted butter
To Finish: 80g melted unsalted butter
Step 1: Heat the oil in a frying pan over a medium heat, add the shallots and cook gently for 5 minutes until soft
Step 2: Add the thyme and garlic and cook for a further 2 minutes until fragrant
Step 3: Add the chicken livers to the pan and fry for 2-3 minutes until just cooked through
Step 4: Add grated nutmeg to taste
Step 5: Remove the chicken livers from the pan and place in the beaker
Step 6: Add the cream and stir into the remains in the pan. Bring to a simmer and cook for 2 minutes
Step 7: Pour into the beaker with the chicken livers and blend until smooth
Step 8: Gradually add 120g of cubed unsalted butter and blend until smooth
Step 9: Divide the mixture between four ramekins and smooth the tops down with the back of a warm teaspoon
Step 10: Spoon the melted butter over the pâtés
Step 11: Refrigerate for 1 hour before serving
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
chicken liver pate
Eat more liver. Just do it.
Homemade Chicken Liver Pate
Home made Pate is so much nicer than shop bought. This easy recipe will impress your friends and everyone will want the recipe! ????????