ezRecipe-Zee: Cooking Recipe: How to make Chicken Liver Pate With Figs And Walnuts

Chicken Liver Pate With Figs And Walnuts

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Date Added:	February 29, 2008
Calories:
Serves:	10
Prep. Time:	0:00
Category:	Appetizers, Chicken / Turkey / Poultry

Ingredients:

                    Nonstick vegetable oil spray
1     pound         chicken livers
1     cup           canned low-salt chicken broth
1     small         onion
1     cup           unsalted butter - (2 sticks)
1     tablespoon    Cognac
1 1/4 teaspoons     salt
1     cup           dry red wine
3/4   cup           dried black Mission figs
1/2   cup           chopped toasted walnuts
                    Fresh chives
                    Red leaf lettuce
1                   French-bread baguette

Directions: one line for each direction. When saved the lines will be numbered.

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic.
Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.
Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)
Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.
This recipe yields 10 to 12 servings.
Comments: By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.

Notes:
Recipe from the article "The 20th Century In Food: 1970s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon Appétit, September 1999