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Pate 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, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Gizzards and hearts from six to eight chickens, ducks, or geese
Water or chicken broth
2 onions, finely chopped
1/3 cup butter, approximately
6 to 8 chicken, duck or goose livers
2 tablespoons cognac
2 hard cooked eggs, finely chopped
Salt and freshly ground black pepper to taste
1 teaspoon thyme
1/2 teaspoon marjoram
Toast to serve
Cover the gizzards and hearts with water or broth. Bring to a boil, cover and simmer until tender, about 25 minutes. Drain. Chop finely or grind. Sauté the onions in one third cup butter in a heavy skillet until golden and add to the ground giblets. Fry the livers quickly in the skillet, adding more butter if necessary. Chop finely and add to the giblet mixture. Add the cognac, eggs, salt, pepper, thyme and marjoram. Mix well. Put into a crock and chill well. Serve with toasted triangles. Makes 10 servings.
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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 Magazine,
Monday - Friday.
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