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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE LIVER MIXTURE: | 2. Sauté the livers lightly in 1 tbsp olive oil over med heat for about 5 minutes. Push to the side of the pan and add the second tbsp olive oil. Add apple, onion, garlic, bay leaf, parsley, sage and thyme and sauté for another minute. Toss lightly and pour in the brandy. Sauté for 1 more minute. Remove pan from heat and toss in the cubed pork fat. Cool to room temperature. | 3. MAKE THE PANADA: | 4. Combine the cream and bread cubes in a medium bowl; stir until cubes are soaked through. Season with s&p. Mash into a thick paste. | 5. MAKE THE FORCEMEAT: | 6. Mix well the ground veal with the ground in a medium bowl using cold hands. Stir in eggs and seasonings. Combine well and chill. | 7. ASSEMBLE THE PÂTÉ: | 8. FIRST: When the sautéed liver mixture has cooled, remove bay leaf. Transfer to the bowl of a food processor fitted with a metal blade. Pulse until blended but still a bit coarse then transfer to a bowl. Place forcemeat mixture into the processor, add the panada and pulse until blended, about 1 minute. Add liver mixture to the forcemeat mixture and pulse to combine. Transfer to a bowl and fold in the pistachios and whole green peppercorns from the list of the garnish ingredients. | 9. SECOND: | 10. Line a pâté mold (or a 1 1/2 quart loaf pan) with the sliced bacon, allowing the ends to hang over the edges by 2 inches. Fill the pan with the pâté mixture. Fold the ends of the bacon over and place the bay leaf, sage and thyme on top. | 11. THIRD: | 12. Cover the pan tightly with heat-resistant plastic wrap then by heavy foil. Place in a bain Marie (a roasting pan and pour in enough cold water to reach 3/4 of the way up the side of the pâté dish. Bake in a 325° oven for two hours or until the internal temperature registers 140°F. | 13. FOURTH: | 14. Remove the foil and plastic wrap from the pâté. Cool to room temperature. Rewrap tightly with plastic wrap. Refrigerate overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	3/4			404.8317	2.4834	57.5609	16.4314
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
apple	1		peeled cored chopped	77.28	20.5436	0.4347	0.2093
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bay leaf	1			-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
sage	2	teaspoons	chopped	-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
brandy	1/2	cup		-	-	-	-
pork	5	ounces	well-chilled cut fat	532.98	0.0	19.7174	49.7117
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
french bread	2	cups	cubed crustless old	-	-	-	-
salt				-	-	-	-
white pepper				7.104	1.6466	0.2496	0.0509
rabbit	3/4			-	-	-	-
pork	3/4		ground	532.98	0.0	19.7174	49.7117
egg	2			143.0	0.72	12.56	9.51
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
mace	1	pinch		0.5047	0.0537	0.0071	0.0344
salt	1	tablespoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
pistachio	1/2	cup	unsalted shelled	344.4	16.7096	12.3984	27.8718
green peppercorn	2	tablespoons		-	-	-	-
bacon	1 1/2		sliced	175.14	0.5376	5.3004	16.6698
bay leaf	1			-	-	-	-
sage	1	sprig		-	-	-	-
thyme	1	sprig		2.424	0.5868	0.1334	0.0403

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.