Pate Maison Recipe

2 1/2 lbs.chicken livers, fresh
1 minced clove of garlic
1/4 Cup brandy
2 qts. Water
1 pc. Small onion, chopped fine
1/2 tsp. nutmeg, freshly ground if available
2 tsps. Peppercorns
2 tsps. Dry mustard
2 Cups softened butter
2 tsps. Whole cloves
1 Tbsp. salt
3 pcs. Bay leaves
Parsley, a few sprigs
A Dash of hot pepper sauce

On a 4-qt. saucepan, mix together water, peppercorns, cloves, bay leaves and parsley sprigs (it is better to put them all together inside a cheesecloth & tie it close using a string so you don’t have the additional task of straining to take them out).

Bring the mixture to a boil then allow it to simmer for 10 mins then take out the cheesecloth.

Add in the livers into the liquid then continue to cook it below the simmering point just until the liquid clears out and appears rosy & the livers are also done (10 mins.).

Drain the livers & pass them through a meat grinder then set it aside. On a big bowl, mix together all the other ingredients aside from the brandy.

Next, add in livers and continue to blend them until the mixture smoothens. Then, add in the brandy then mix well. Get a 9×5-inch loaf pan and line it using some foil or you can use a pate mold & just line it with some cheesecloth.

Put the pate in the pan or mold and be sure to tightly pack them in. Pate should be chilled thoroughly prior to serving. The flavors of the pate develop fully if it is allowed to be chilled overnight.