Chicken Liver and Mushroom Pate (Pate De Volaille Aux Champignons)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450g/1 lb chicken livers 225ml/8 fl oz milk 125g/4 oz sliced bacon, roughly chopped
8 spring onions, white part only, sliced 1 bay leaf, halved 1 clove garlic, crushed
115g/4 oz wild or cultivated mushrooms, chopped 1 teaspoon fresh thyme leaves 2 tablespoons olive oil
1/4 teaspoon ground nutmeg 2 tablespoons brandy or cognac salt and freshly ground black pepper
baguette (French bread), sliced, to serve



1 Clean the chicken livers thoroughly, removing any threads and gall. Place in a bowl, cover with milk and let stand for 2 hours. Drain and dry, chop them roughly and set aside. Heat a large frying pan over a medium-low heat, add the bacon and cook until the fat melts and the bacon is cooked but not browned. Add the spring onions and the bay leaf and cook gently for about 10 minutes, until the spring onions are soft. Add the garlic, mushrooms and thyme and cook over a medium heat for about 5 minutes, until the mushroom liquid evaporates. Stir often. Discard the bay leaf. Transfer to the bowl of a food processor and let cool. Wipe the pan with kitchen paper, add the oil and heat. Add the livers and cook quickly, stirring often, until the livers are browned but still slightly pink inside-cut a piece to check. Let cool and add to the food processor with the nutmeg and brandy and process to a paste. Season and process briefly. Transfer the mixture to an earthenware pot. Smooth the top, cover with cling film and refrigerate for several hours. Serve with fresh or toasted bread.

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