Fine Chicken Liver Pâté

Pâté fin de foie de volatile

Preparation info

  • Difficulty

    Medium

  • For

    six

    people

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Inexpensive

To be made the day before it is needed

Ingredients

  • 12 large chicken livers
  • 1 tablespoon finely-chopped parsley
  • 3 tablespoons finely-chopped onion (new for preference)
  • a pinch of thyme
  • 2 tablespoons olive oil
  • 200 g (7 oz) fresh white breadcrumbs
  • 250 ml (scant half-pint) cold milk
  • 1 egg yolk
  • salt, pepper

Method

The day before

Two or three hours before you are ready to make the pâté, clean the livers, removing the little veins and membranes and cutting away all yellow or greenish traces of the gall bladder, which will give a bitter flavour. Put the livers in a bowl and cover with all but 4 tablespoons of the cold milk. Soak for 2–3 hours, then drain the livers and dry with kitchen paper. Season them with salt and pepper. Discard the milk.

Heat 2 tablespoons of olive oil in a frying-pan, and when it begins to smoke add the livers and cook them rapidly, turning constantly with a wooden spatula so they brown all over. Remove them with a slotted spoon and put them in a colander to drain. Cook the chopped onions in the oil remaining in the frying-pan until they begin to turn golden, which will take about 10 minutes. Meanwhile soak the bread in the remaining 4 tablespoons of milk in a bowl.

Assembling the pâté

Drain the bread and squeeze it between your hands to remove the moisture. Pass it and the livers through the fine blade of a mincer or chop briefly in a food-processor, and place in a large shallow sauté pan. Using a wooden spoon, mix in the cooked onion, chopped parsley, thyme and egg yolk. Cook over a gentle heat for 5 minutes, stirring constantly with a wooden spoon, and allow the mixture to come to the boil very briefly. If it seems too dry, and likely to stick, moisten the mixture with 2 tablespoons of milk. Season with salt and pepper and turn the mixture into a terrine, pressing it down well. Cover with a rectangle of greaseproof paper rubbed with olive oil. Leave in a cool place or in the refrigerator for 24 hours.

Recommended wines

  • White Sancerre or Côtes du Rhône