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FLORENTINE
PATE
1 large onion
1 stalk celery
1 large carrot
1/2 c. olive oil or salad oil
1 pound chicken livers or calf liver
1/4 c. butter or margarine
6 anchovy fillets
2 T. capers
Pepper
Chopped parsley and whole capers for garnish
1. Cut onion, celery and carrot in chunks. Using metal blade, process
each vegetable separately until finely chopped use on-off bursts to chop
the onion and celery. As each vegetable is chopped, transfer to a wide
frying pan. Pour in oil and, stirring occasionally, cook over medium heat
for 15 minutes or until vegetables are soft.
2. Cut chicken livers in half, or if using calf liver, cut in chunks.
Add liver to vegetables and continue cooking 5-7 minutes or until livers
are firm but slightly pink in the center (cut a gash to test).
3. Meanwhile, cut butter into chunks and cut anchovies in half. Using
metal blade, process butter, anchovies and capers to make a smooth paste.
Add liver mixture and process 3-4 seconds until pate is well mixed but
still slightly lumpy. Season to taste with pepper.
4. Serve pate while it is still warm. If you intend to serve it cold,
chill first, then stir to reblend. To serve, mound pate in a small dish
and garnish with parsley and whole capers.
Makes 3 cups
("Food Processor Cook Book", Sunset)
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