Another from Jennie Reekie’s Traditional French Cooking. First, a warning. Whilst making paté is a fun undertaking, be warned. I would only recommend making this if you have people easily available to help eat your paté. If you are a single girl, practically in study-related hibernation and live with a vegetarian, you will be eating paté forever. I don’t have a photo of this paté because after eating paté sandwiches for AN ENTIRE MONTH, I was too traumatised to even consider it. My friend K gave me a selection of Heals patés and biscuits for christmas, and I haven’t been able to open them! I am suffering extreme paté overload. On saying that, the fact that the paté lasted a month, and I was still quite content to have paté sandwiches for lunch until they ran out is a testament to this slightly odd, but very simple recipe. Don’t be put off by the calls for sauce béchamel (in English, “bechamel sauce” – no, no need to congratulate me) – it sounds wierd, but it’s just what this paté needs to be nice, soft and spreadable.
Pate de foie simple
100g chicken livers
100g fat bacon, de-rinded (I suggest you keep the rinds, fry them softly and then dip bread in the remaining bacon dripping straight from the pan – nom nom)
1 small onion, chopped
1 clove garlic, crushed (perhaps 2 might be nice?)
125ml (1/4 pint) sauce béchamel
1 teaspoon strong French mustard
Salt and pepper (so no need for salted butter)
Gently fry the liver, bacon, onion and garlic in half the butter for about 10 minutes. Remove from the heat and either put in the blender with the sauce for a few minutes, or mince the meat mixture then add to the sauce. Add the mustard and season to taste with salt and pepper. Turn the mixture into a small, well-greased terrine, cover with foil and a lid. Stand the dish in a roasting tin in 1inch/2.5cm of cold water and bake in a moderate oven (180c) for 1 hour. Rmove from the oven and leave to cool. Melt the remaining butter in a pan, then strain through a fine sieve onto the cold paté. Store in a cold larder or refrigerator until required.
– serves 4-6, or one for an entire month if you fill up your fridge with paté sandwiches…
– freezes perfectly should you wish!
– I don’t quite know what a terrine is but I filled two medium-ish ramekins if that helps
– The butter sieved onto the paté is kind of gross but has the intent of creating a seal to keep the paté sealed from air and bacteria. This creates a thick seal, don’t get too yucked out and it’ll all be fine. Fiiiiiine.
Highly recommended! The béchamel sauce is the key to making this. I made pate de foie de volaille after making this as I had lots of chicken liver left over (and this is the real reason why I am fed up of paté now), and this has more liver but nothing to soften it out, nothing to make it spreadable and was too coarse for me after having the softer pate de foie simple for a month.
I suppose next you might be wanting the béchamel sauce recipe? I can put it up, but rly there are nine grillion other bechamel sauce recipes on the internet and the one given in the book is nothing earth-shatteringly different to your normal béchamel.