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Pate Hors d'oeuvre recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/30/02 : Pate Hors d'oeuvre
"Pate Hors d'oeuvre"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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2 oz. Butter
8 oz. Calf's liver, or the liver from 2 chickens or ducks or one goose liver
2 Tablespoons stock
2 Tablespoons cream
Seasoning to taste
Pinch of herbs
To coat:
1 - 1 1/2 oz. Butter
Serve with Toast
Melt the butter and toss the liver in this until just tender. Put into the blender with the hot stock, any butter remaining in the pan and the rest of the ingredients. Switch on and leave until a smooth pate. Scoop out of the blender, put into a dish and cover with melted butter. Serve with hot toast. This pate may be varied by using a little brandy or gherkins and a small amount of onion put in while the blender is in motion.
Pate serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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