The history of pate goes back a long way. One of the first mentions of pate can be found in the French culinary chronicle of the 17th century. However, different variations of pate can be traced in the culinary traditions of different countries. In fact, pate is the result of the evolution of the art of cooking, which has won the hearts of gourmets around the world.
Ingredients:
- ½ pound chicken livers
- ½ cup milk for soaking chicken livers (optional)
- 4 tablespoons oil, divided into 2 parts
- 1 shallot, chopped
- 1 clove garlic, chopped
- ½ cup cream
- ¼ cup cognac
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cream cheese
Directions:
- Rinse the chicken livers in cold water. Cover with milk and let stand for 2 hours or overnight (this step is optional).
- Drain the milk and rinse the chicken livers thoroughly under cold water.
- Heat 2 tablespoons of oil in a frying pan over medium heat.
- Add the chicken livers and fry for about 3 minutes on each side. Remove from heat and set aside.
- Add the garlic and shallots to the pan with the remaining 2 tablespoons of oil and cook until soft and lightly golden (about 2-3 minutes).
- Return the chicken livers to the pan with the cognac and cream cheese. Cook until the liquid is almost absorbed and the cream cheese is melted (about 3-4 minutes).
- Remove from heat and let cool for 10-15 minutes. 3.2 Transfer mixture to a blender.
- Add cream to the blender and blend until smooth. Add additional cream if necessary if mixture is too thick.
Add salt if needed. - Store in the refrigerator in a tightly sealed container for up to one week. If making ahead, add a thin layer of olive oil, lard, bacon fat, or duck fat on top to prevent the pâté from oxidizing.