MOCK PATE DE FOIE GRAS
Make and share this Mock Pate De Foie Gras recipe from Food.com.
Provided by Chef Rangel
Categories Chicken Livers
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
- Cool to room temperature in the stock.
- Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
- Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
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Noelia Lesane
[email protected]This recipe is a bit bland for my taste. I think it needs more seasoning.
Terry Bates
[email protected]I was a bit skeptical about this recipe, but I was pleasantly surprised. It's really delicious and it's a great way to use up leftover vegetables.
Tahseen Nayeem
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it looks very impressive.
ATIKA AKTAR
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's so easy to make and it tastes just like the real thing. My friends can't believe it's vegan!
Dolovan
[email protected]This recipe was a total hit! I served it at a dinner party and everyone raved about it. It's so creamy and flavorful, and the presentation is stunning. I highly recommend it!