Pate de Foie Gras
This is the champagne of pates. It is delicious and elegant and the perfect treat with a glass of champagne - a great way to start any celebration.
Ingredients
- ½ lb Raw Diced Bacon
- 2 Diced Onions
- 2 cloves Garlic
- 2 sticks Butter
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 lbs Chicken Livers
- 1 cup Cognac
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ stick Melted Sweet Butter
Instructions
- In sauté pan cook Bacon until it starts to render. Add Onions, Garlic, Butter, Salt, Black Pepper, Green Peppercorns, Ground Pork and Ground Beef. Cook until onions are soft and if they get a little color even better.
- Add Chicken Livers, Cognac, Garlic Powder and Onion Powder and cook 4-5 minutes or until livers are cooked.
- Place mixture in food processor and puree until smooth. Pour pate into individual ramekins or one larger bowl.
- Melt Butter and pour over each ramekin or the larger bowl to form a thin coating. Cover with plastic and refrigerate overnight.
- Serve with toast points, lemon toast rounds, sliced baguettes and/or crackers. You can also top with a dollop of crème de brie. If you cannot find crème de brie a slice of brie will do just fine.
