Salut/Hi Chuck Reid,

le/on Mon, 13 Oct 2003 09:46:03 -0400, tu disais/you said:-

>Ian's Pate;

I suppose I'd better post the "real" recipe, if only to give credit where
credit is due.

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Title: Pate Maison (Chicken Liver)
Categories: french, offal, poultry, starters
Yield: 8 servings

225 g chicken liver
112 g butter
1 md onion; finely chopped
1 sm bouquet garni
1 garlic clove; finely chopped
1 seasoning
1 tb brandy
1 clarified butter; to cover

Chop the onion and garlic finely and soften in 1/4 of the butter until
just turning colour. Add the liver, herbs (bay, thyme parsley) and
seasoning and fry together over highish heat for about 3 minutes. The
livers should be well stiffened and slightly coloured, without
becoming leathery. Cool a little then chop very finely, or mince if
the quantity is large. (I do this in a blender - IMH). Pass through a
fine sieve (not if blended) and work in remaining butter, well
creamed (in blender, just add and whirl a bit). Add the brandy, check
the seasoning and then fill into a china pot. Smooth over the top and
cover with a layer of clarified butter.

Recipe "Cordon Bleu cookbook" Hume & Downes
Mmed IMH c/o Golam BBS Fido 2:320/116.14

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All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.