Going back to my roots…
In the true spirit of retro I’ve brung back the chicken liver pate starter. A restaurant staple for many a year the chicken liver has found its way back into my affections.
In my formative years the most in thing was a warm chicken liver salad. A frisee style salad usually drenched in some disgusting raspberry vinaigrette and topped with pan fried, pink in the middle chicken livers. Not any more!! Now you must cook the livers to over seventy degrees so the salad thing is out.
So the dilema is, how do you get the pate to remain moist and not have that horrible grey appearance which comes with a well done liver? Cream and eggs does it for us. You can make a pate by cooking the livers in seasoned butter (lots of) and then pureeing the lot and leaving them to set but to cover food legislation we cook ours in a bain marie to seventy five degrees and it does the trick.
A smooth pate is a nice treat now and then, rich and indulgent you don’t need a lot. My recipe is totally useless for the home cook, a terrine is a lot of pate and it doesn’t last long enough to make it worthwhile doing. We’re making them everyday so it’s not so bad.
Anyway, if you buy a nice one try it with some nice plump agen prunes, it’s a winner. Just steer clear of the raspberries!