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French Chopped Chicken Liver Pate

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.8142
Energy (kCal)893.5694
Carbohydrates (g)20.4559
Total fats (g)41.2008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes. | 2. Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper. | 3. Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken liver 1 539.7756 3.3112 76.7479 21.9085
    chicken 3 tablespoons fat - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    egg 4 hard-boiled 286.0 1.44 25.12 19.02
    cognac 3 -4 tablespoons - - - -
    corn 1 tablespoon 7.7938 1.6947 0.2963 0.1223
    salt black pepper ground - - - -
    bay leaf 5 -6 - - - -
    rye bread - - - -

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



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