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Quick Chicken Liver Pat
Joined: Dec 14, 2005
Posted to Thread #19729 at 4:39 pm on Jan 2, 2011
I had guests coming for lunch last week and some chicken livers defrosted--I read Julia's recipe for Chicken Liver Mousse but ended up just winging it because I was in a hurry. I hope I can duplicate it because it was really good.
Cooked a big handful of chopped onion in a little butter until transparent, added about 1-1/2 cups chicken livers and tossed over high heat until slightly browned Added salt, pepper and tarragon. Poured in some dry white vermouth and let it cook down--by then the livers were just cooked, still a little rosy inside.
Off heat, added 4 Tbs. butter and let it melt. Pureed the whole mess in the processor with a dallop of sour cream, poured in a bowl, and chilled until firm. (I put it in the freezer and stirred it a few times to hurry it along.)
This is really a mousse and not a paté, but when I offered it to one of the guests she thought I had said "moose." The look on her face was priceless.
Other messages in this thread:
- 19729. Quick Chicken Liver Pat - Joe - 4:39pm on 01/02/11 (8)
- Tooooo funny! We used to have an awesome French restaurant on the beach that served - Marsha tbay - 6:19pm on 01/02/11
- here's another: Poor Man's P - rvb - 6:56pm on 01/02/11
- Fresh or dried tarragon Joe? [NT] - orchid - 3:22am on 01/03/11
- Dried, but I wouldn't argue with fresh. The tarragon is from a later Julia recipe... - Joe - 3:58am on 01/03/11
- Oh good, my tarragon is always in abundance even after the - orchid - 4:22am on 01/03/11
- Hi Joe! About how much tarragon and white wine do you think you used? [NT] - Cindy - 8:47pm on 01/03/11
- I'm guessing about 1/2 cup wine and 1/2 tsp. tarragon. [NT] - Joe - 9:10pm on 01/03/11
- Thanks Joe [NT] - Cindy - 1:32am on 01/04/11