Smooth Pâtés

Smooth pâtés can be made from livers, chicken, game, marinated meats, fish or vegetables. They can either be cooked in an earthenware container in a bain-marie or by lightly cooking the ingredients in a frying pan, then pureeing and spooning into a dish to seal with clarified butter. Instead of clarifying your own butter (below) you can also use concentrated butter for cooking which has been refined and had much of the liquid removed. Simply melt some and bubble it for a minute before pouring it through a fine sieve on top of the pâté.