Pâté de Foie.

January 26, 2010

I found the recipe for this treat at shesimmers and after some weeks of having it bookmarked I finally tried it. The result is a perfectly creamy mousse, that definitely reminds me of foie gras, even though there still is some difference. Still, I think it’s the perfect thing to serve with some bread and wine if you have guests and want to keep things simple.

Plus, it’s not even remotely difficult to make. Just sauté onion and garlic in butter, add more butter and cream, combine with chicken liver, salt and pepper in a blender, blend and strain the whole mixture through a fine-meshed sieve in the (preferably porcelain) serving container of your choice. The only thing left to do now is baking it au bain marie and topping it with some herb gelée, made with fresh herbs, water and gelatine.

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