Name: Pate de Foie de Dindon aux Feuilles des Prés de Cumin (Turkey Liver Paté with Caraway Leaves)
Yield: Serves 4
Cuisine: French
Ingredients: salt, freshly ground pepper; a few leaves of caraway or flat-leaf parsley; 1 slim clove garlic, finely chopped; 2 teaspoons chopped caraway leaves, or ¼ teaspoon caraway seeds, finely ground; ½ dried bay leaf, ground to a powder; 2 eggs, hard boiled and shelled; 7 tablespoons unsalted butter, softened; 8 ounces (about 1 cup) turkey liners; 1 small onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Caraway is an easy herb to grow and its fresh leaves have a more delicate flavor than the dried seeds, however, if necessary, the finely ground seeds can replace the fresh herb in this quick liver pàté.

Ingredients

8 ounces (about 1 cup) turkey liners
7 tablespoons unsalted butter, so

Method

Cut the livers into small pieces. Melt 1 tablespoon of the butter in a pan and cook the onion and garlic for 3 minutes. Add the livers and cook over moderate heat, stirring now and again, for 5–7 minutes or until the liver is no longer pink.

Remove from the heat and cool for 5 minutes. Spoon the contents of the pan into a food processor or blender, add the chopped hard-boiled eggs and p