California Kitchen & Company
http://www.californiakitchencompany.com
Pate’ de Foies de Volaille :
1/3 cup chicken fat 4 medium onions, finely diced 1/8 cup brandy 6 large eggs, hard-boiled 1 tsp sugar 4 cloves garlic, minced Kosher salt and pepper to taste In a skillet, heat the chicken fat and cook the onions stirring occasionally, until deep golden brown. Strain onions, leaving the fat in the pan and set onions aside. Stir chicken livers into the same pan, cooking until liver is no longer pink in the center, but not over cooked. Add in garlic and sauté for one minute. Pour in the brandy and ignite. Let burn until the flame extinguishes. Remove from the heat and cool slightly. In batches, transfer the chicken liver, onions, and eggs into a food processor and pulse, just chop, do not over mix. Transfer to a bowl, stir in the sugar, and season with salt and pepper. Cover and chill. Serve at room temperature with crackers or bread slices. © California Kitchen & Company 2006 |