Name: Liver Pâté
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 pound ground pork, or chopped pork shoulder -; 1 pound liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced -; 1 tablespoon Cognac or brandy -; 1 tablespoon dry Madeira or sherry -; 1 clove garlic -; 2 sprigs parsley, leaves only -; 1/2 shallot or small white onion -; 1/4 teaspoon powdered ginger -; 1/8 teaspoon clove -; 1/8 teaspoon cinnamon -; 1/8 teaspoon nutmeg -; 1 teaspoon kosher salt -; 1/4 teaspoon freshly ground black pepper -; Dash Tabasco or cayenne -; 1/2 pound sliced bacon -

Ingredients for - Liver Pâté

1. 1 pound ground pork, or chopped pork shoulder

2. 1 pound liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced

3. 1 tablespoon Cognac or brandy

4. 1 tablespoon dry Madeira or sherry

5. 1 clove garlic

6. 2 sprigs parsley, leaves only

7. 1/2 shallot or small white onion

8. 1/4 teaspoon powdered ginger

9. 1/8 teaspoon clove

10. 1/8 teaspoon cinnamon

11. 1/8 teaspoon nutmeg

12. 1 teaspoon kosher salt

13. 1/4 teaspoon freshly ground black pepper

14. Dash Tabasco or cayenne

15. 1/2 pound sliced bacon

How to cook deliciously - Liver Pâté

1 . Stage

Preheat the oven to 350°F.

2 . Stage

Grind the pork: Grind the pork through a meat grinder several times on a fine setting.

3 . Stage

Process the diced livers, Cognac, Madeira, garlic, parsley, shallots, and spices: In a food processor or powerful blender, process the cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne.

4 . Stage

Mix the pork and blended liver: In a large bowl, mix the pork and blended liver until they are fully combined.

5 . Stage

Layer a terrine dish with bacon and pate mixture: Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon.

6 . Stage

Place terrine in a water bath: Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This "water bath" will help the pâté retain moisture and make for a smoother consistency in the texture.

7 . Stage

Bake: Bake uncovered for 1 1/2 hours.

8 . Stage

Cool under a weight: Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours. Serve: At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes. Variation: Use chicken livers, pork, and sausage meat in equal quantities. See my second recipe for pâté maison .