Recipe - 100 Year Old Pate

2 pound Chicken livers
One half pound Bacon cooked crisp and
crumbled
1 cup Chicken stock (preferred) or
bouillon
1 lg White or yellow onion cut
into 8th's
2 Stalks celery with tops
cut into sections
One fourth Bell pepper
1 Clove garlic peeled & cut or sliced up
1 teaspoon Heaping thyme
One fourth teaspoon Sage
1 Pinch rosemary
1 Small bay leaf
Crushed peppercorns to taste
Salt to taste (none with
bouillon)
One half teaspoon Dijon mustard
Dry white wine or for change
try dry sherry
One half pound Sweet cream butter (adjust
salt if salted butter is
used)

UTENSILS: 2 qt. sauce pan Colander or large strainer measuring cups and
spoons food processor, mixer or blender (use your hands only if slightly
Masochistic) Pate molds or buttered 9" cake pan with release or a bowl

PREPARATION: In sauce pan, combine livers, stock, spices, garlic, celery,
onion, pepper & salt. Add enough wine to just cover ingredients and bring
to boiling point. Reduce heat, cover, and simmer for about One half hour. When
done, place contents in the colander. Reserve the wine broth and allow it
to stand and cool. Discard the bayleaf from the contents in the colander
and allow remainder to cool for One half hour.

Gently ladel off the wine broth until the liquid containing the sediment
equals 2/3 cup. Save the clear broth in case you need more. Be sure to
catch all the sediment because it is an important part of the recipe.

In your food processor; combine the contents of the colander, sediment
broth, butter, mustard and One half of the crumbled bacon. Process until the
mixture is a smooth, soupy puree. Fold in remaining bacon and pour into
final mold. If it is too thick to pour, you need to add more broth. Allow
pate to set in refrigerator for at least 24 hours.

Unmold, lightly sprinkle with cracked peppercorns and garnish with cut or sliced up
olives and parsley.

This recipe is an antique French farm recipe reported to be over 100 years
old. It is a classic recipe with wonderful spices and subtle flavors.

Posted to MMRecipes Digest V4 #159 by jarin@odyssee.net (Jacques Lorrain)
on Jun 8, 1997