Pate de Foie Gras on Baguette Slices w/ Dijon & Cornichons
This elegant hors d'oeuvre is so rich that a little goes a long way. It is truly a special treat.
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
- ¼ stick Sweet Butter
- Dijon Mustard (to serve)
- Cornichons (to serve)
Instructions
- In sauté pan cook Bacon until it starts to render. Add Onions, Garlic, Butter, Salt, and Black Pepper. 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 Sweet Butter and pour a little melted butter over each ramekin or the larger bowl to form a thin coating. Cover with plastic wrap and refrigerate overnight.
- Serve with sliced baguettes and/or crackers with Dijon mustard and cornichons (baby pickles).
