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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a large skillet, sweat the livers in 4 oz of the butter. | 2. After 3 minutes, add the onion, salt, and pepper. | 3. Cook until the livers are just off-pink. | 4. Set aside and hold warm. | 5. Line a 2 l/2quart mold with a single layer of the bacon slices. | 6. Chill the mold. | 7. Puree the liver and onion mixture in a food processor. | 8. Gently warm the remaining butter. | 9. Add to the livers with the brandy and cream. | 10. Mix again to assure uniformity Pour into the well-chilled mold. | 11. Place the mold in a water bath that reaches to I in. | 12. (2.5 cm) from the top of the mold. | 13. Bake 45-60 minutes at 3250F (1630C) until the pate sets. | 14. Shake the pan gently to observe the texture. A metal cake tester should come out clean. | 15. The time will vary depending on the thickness of the mold. | 16. Record the time for future reference. Remove from the oven and water bath. | 17. Cover and chill for a minimum of 12 hours. | 18. Unmold, plate, and garnish for presentation. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	4			2159.1022	13.2449	306.9917	87.6342
butter	8	ounces	unsalted	1292.76	59.3989	40.3931	108.86399999999999
onion	2	ounces	diced	22.6796	5.2957	0.6237	0.0567
fine salt	1	teaspoon		75.65	0.0	16.83	0.425
white pepper	1	teaspoon	ground	7.104	1.6466	0.2496	0.0509
brandy	3	ounces		75.65	0.0	16.83	0.425
heavy cream	8	ounces		771.1062	6.2142	6.441	81.828
bacon	8	ounces	sliced	945.7391	2.903	28.6216	90.0153

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