{"id":7506,"date":"2021-03-09T09:06:29","date_gmt":"2021-03-09T14:06:29","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7506"},"modified":"2021-03-09T09:06:29","modified_gmt":"2021-03-09T14:06:29","slug":"pate-de-foie-gras-liver-pate","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=pate-de-foie-gras-liver-pate","title":{"rendered":"P\u00e2t\u00e9 de foie gras (liver pat\u00e9)"},"content":{"rendered":"

This is a classic french preparation. It can be made using goose or duck or even chicken livers. There is a big difference between a block de foie gras, which is a whole liver which has been seasoned with salt, pepper and cognac, and then cooked in its container and p\u00e2t\u00e9 de foie gras which is the recipe offered here; but both are tasty, just not the same price!
\n<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> lb<\/span> Chicken livers<\/span><\/div>\n
3<\/span> tbsp<\/span> Chopped onions<\/span><\/div>\n
1<\/span> <\/span> Medium Granny Smith apple, peeled and chopped<\/span><\/div>\n
½<\/span> lb<\/span> Unsalted butter at room temperature<\/span><\/div>\n
1<\/span> tsp<\/span> Dry mustard<\/span><\/div>\n
¼<\/span> tsp<\/span> Salt<\/span><\/div>\n
¼<\/span> tsp<\/span> Grated nutmeg<\/span><\/div>\n
1<\/span> dash<\/span> Cayenne pepper<\/span><\/div>\n
1<\/span> dash<\/span> Ground cloves<\/span><\/div>\n
3<\/span> tbsp<\/span> Clarified butter <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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\n
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Trim the livers of all fat.<\/p>\n<\/div>\n<\/div>\n

\n
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Put in a small saucepan and cover with water.
\nBring to a boil, then reduce heat and simmer 20 minutes.
\nCool in the liquid and drain.<\/p>\n<\/div>\n<\/div>\n

\n
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Meanwhile, saut\u00e9 the onion and apple in 1 tablespoon of butter over medium heat for 5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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In a food processor or blender, combine the livers, remaining 1\/2 pound butter, onion, apple and seasonings.
\nBlend until very smooth.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pack into a terrine or earthenware bowl and cool.<\/p>\n<\/div>\n<\/div>\n

\n
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Spread with melted clarified butter, which will preserve the pat\u00e9. (You just scrape it off before using).<\/p>\n<\/div>\n<\/div>\n

\n
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You can serve on a variety of crackers, or on apple slices with cornichons on top. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59],"class_list":["post-7506","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7506"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7506"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}