Foie Gras Pate (Written by Uncle Sam)

Foie Gras Pate (Written by Uncle Sam)

Category: Cold meals and snacks

Ingredients
Chicken breast fillet	300 g
Chicken liver	500 g
Big carrot	1 PC.
Medium bulbs	2 pcs.
Butter	70 g
Sausage cheese	100 g
Raw eggs	3 pcs.
Cream	about 150 g
Sugar	1 tsp
Sour cream	not less than 3 tbsp. l.
Bay leaf
Black pepper	10-15 peas
Salt
A pinch of dry parsley

Cooking method

• Throw in a saucepan: butter, finely chopped liver and breast, coarsely chopped onions and carrots, parsley, peppers and bay leaves.
• Bring to a boil, reduce heat, and simmer for about 30 minutes. Remove the bay leaf. Grind everything with a blender, gradually add eggs, cream, the consistency of the mass should be like sour cream. Then add sugar, grated cheese and salt. Mix everything thoroughly.
• Grease one or several thick-walled baking dishes (glass, but better than ceramic), fill them with pate
• mass and decorate with sour cream stains.
• Bake in the oven, preheated to 200-220, for less than 35 minutes (if the top starts to bake earlier, cover it with foil).
• Cool and refrigerate for 1 hour.

Note

Serve in small portions to preserve the aura of French food.
People who have tasted real "Foie Gras" immediately ask: "Who came here from Paris?"

Photo by Uncle Sam



PATE - a dish made from a product of animal origin (meat, fish, poultry), subjected to heat treatment (cooking, roasting) and crushed to a pasty mass with the addition of any fat (for elasticity of consistency) and flavorings (to improve taste and smell). The starting material can be two or more homogeneous products (for example, pork liver and pork meat).

Pates are used as snack dishes.

Delicious pate. Uncle Sam thanks for the recipe

How to make such beautiful divorces?

Original - Hand Made.

A finger is dipped in sour cream, and an ornament is drawn.

In my opinion, everything is not so simple here

It's simple. I poured sour cream in a square, and then along a few more strips. And I ran the tip of a spoon across several times (the zigzag is visible)

I will definitely try! Thank you!

Original - Hand Made.

A finger is dipped in sour cream, and an ornament is drawn.

By the way, indeed, the most successful drawing is obtained with your finger. At first, I tried to depict a kind of drawing with a spoon - it just turned out sour cream spots on the surface. Then she dipped her finger there and ran in different directions - an interesting pattern immediately appeared
Thanks for the interesting recipe.
Perhaps next time I will do it in a wider and more rectangular Pyrex dish. It will bake better and look more aesthetically pleasing.
So, the photo report:

Throw in a saucepan: butter, finely chopped liver and breast, coarsely chopped onions and carrots, parsley, peppers and bay leaves.
Bring to a boil, reduce heat and simmer for about 30 minutes

Is it all stewed in its own juice or are the products filled with water and brought to a boil?

Everything is stewed in its own juice - the butter is melted and the meat gives juice, there is enough liquid.

Everything is stewed in its own juice - the butter is melted and the meat gives juice, there is enough liquid.

Gaby, thanks! And I glanced briefly, and the oil seemed to me only 50g, and therefore the question arose.

Ha, ha, Tanyusha, but when I cooked for the first time, for some reason it was not clear to me either, and I also suffered, and then I decided to do as it was written in the recipe and everything worked out.Now I realized that the recipe was written by a man, where everything is dry, specifically and to the point ...

I don't know, Uncle Sam, whether you are hiccupping or not, albeit in a good way. But the recipe is great. How many times I cooked - among my friends immediately flies away, as they say, "with a bang." Well, I'm a partisan, I don't admit where I got the recipe from. Now every time I am asked to bring "Caprizkin pate". That is what they named him.

:-)

I don't stop hiccuping.
Bon Appetit!

The other day the idea came to my mind to try to make "lazy Foie Gras in a slow cooker and airfryer".
Synchronicity, however!
They stop: +7 outside the window (this is our summer) and unwillingness to cook for ourselves alone (while there are two of us with a cat).
Exit = wait for a warm day and invite friends over.

Stop: +7 outside the window (this is our summer)

Great is my dear country! They stop me +33 in the shadows But the plans are specific. I didn't have a chance to try the original, but I want to know what Foie Gras is

Quotes:

Foie gras is fatty liver: this is how fois gras is translated from French.

The main producer of foie gras is France (~ 18,000 tons per year), which is estimated at 75% of production worldwide.
In many European countries (Austria, Germany, Denmark, Italy, Luxembourg, Norway, Poland, Turkey, Finland, Croatia, Czech Republic) and several regions of the United States (California, Chicago), on the contrary, a complete legislative ban on foie gras production has been introduced.

The ancient Egyptians were famous for their addiction to goose liver. They were the first to notice that if wild geese overeat, their liver “swelled”, became fatty and tender, and most importantly, unusually tasty. Over time, geese were domesticated and fed on purpose. A good tradition was adopted by the Romans, for whom goose liver became a real delicacy. They fed the bird with figs. With the decline of the empire, the rules for fattening geese were almost forgotten, and in medieval Europe only Jews possessed the secret of an excellent goose liver: once, during the Exodus, they carried it away from Egypt. But over time, liver pate learned to make in many regions of Alsace and southwestern France. Louis XV loved this dish very much, but what is now called foie gras became especially popular under Louis XVI.

The final “industrialization” of the goose liver became possible thanks to a new method of food preservation - “apertization” (preservation in glass packaging at high temperatures). By the way, we owe this invention to the Emperor Napoleon, who announced a competition for the best way to preserve food for his army (of course, there was no question of any foie gras then, it came to the liver later).

Foie gras is different

Foie gras antire - whole liver lobes in the form of a paste, cooked in matter (Alsatian version), in earthenware, glass containers or under vacuum. Expensive and served on special occasions.

Foie gras - pressed large portions of foie gras cooked in a glass container, box or under vacuum. Also very tasty, but a little cheaper.

Bloc de foie gras - consists of many small pieces of foie gras, in the production of which up to several dozen birds can "participate". Not that every day, but still ...

Foie gras parfait - contains up to 75 percent foie gras, the rest is pork or beef liver.

Foie gras pates and mousses - contain up to 50 percent foie gras, the rest is pork or beef liver.

And in tsarist Russia there was such a delicacy - burbot liver. To improve the taste and for the "correct" taste, live burbot was beaten to death with sticks. Under the influence of adrenaline, the blood supply in the liver increased, the liver increased in size and reached the "same" taste

live burbot was beaten to death with sticks ... the liver increased in size and reached "those very" taste

Horror!!! Better to pour a glass of vodka into the aquarium, the effect would be the same!

It didn't get any warmer.
Although ... For Antarctica, our +9 = hell.
Guests promised to be.
I present a photoset about the sculpting of pate (half dose):

What do we need.


Grind and put into a multicooker (I have a Panasonic-18) for 1 hour "STEWING". DO NOT ADD LIQUIDS! Only oil.


We take out the bay leaf.
We grind what has turned out with a blender, meat grinder, combine ...
In the process, add salt, egg, finely grated sausage cheese, cream, seasonings. We lay out in containers.


We draw the mood.


We put it in the oven or airfryer.


We include. We rearrange in places once.


We get the result. After standing in the refrigerator, the pate is ready to meet the guests.

Bon Appetit!

Bug fixing: 30 minutes would be enough for my grill.

And what did the guests say?

The guests said they would only come tomorrow. Urgent Summons Applied to Both Lawyers and Doctors ...
Foie gras pate and peas with smoked pork ribs will only taste better tomorrow.

The guests came on Sunday.
Foie Gras and ribs were in favor.
But "Daily pickled cabbage from Elea Bo" overshadowed everything !!!

... and then hail started, smoothly turning into snow ...

But after that I saw for the first time a double rainbow!

But after that I saw for the first time a double rainbow!

Unlike Foie Gras, the double rainbow is not a "delicacy" in our country; it is quite common when it rains.
I went to see daily cabbage

We, too, on Saturday, "Foie Gras" pate flew off with a bang!

And in MV on "baking" or "steamed" can you do?

In the multicooker, I did only the first stage - the stewing mode.
It would be logical to do the second stage in the baking or pilaf mode (suddenly the MV itself will stop after the pate is completely baked?).
Only if products are still unloaded from the MB to work with a blender (sorry for the saucepan), isn't it easier to bake the pate in the oven, microwave or airfryer?

I made it! It is something! Unusual yummy! Now I will make pate the only way! : yahoo: Uncle Sєm, I gave my husband a team to work, hurried and cut it thickly, so he said that our people do not eat with SUCH pieces of foie gras: girl_red:

And I thought that only I had a strange situation with this pate: if you put it in a large container on the table - they hardly eat it, if in a small plate - they sweep the contents in a few seconds and have to report several times.
The story about the name of the dish and its history does not affect absorption ...

Many thanks to Uncle Sam for a wonderful recipe for pate and a detailed story about the history of this delicious. I will definitely cook one of these days.

And I thought that only I had a strange situation with this pate: if you put it in a large container on the table - they hardly eat it, if in a small plate - they sweep the contents in a few seconds and have to report several times.

I have this pate swept from the table in any container and in any quantity. Uncle Sam, what would I do without your pate? Such a "magic wand"! I just can't get enough of it!

And if made from beef liver ...? The taste will suffer a lot ..? just now there is beef in the refrigerator ..

I think that it will just take longer to extinguish. In general, any beef liver (liver, heart, lungs, tongue, kidneys and brains) is considered the best. And I also want to say that I am grateful to Uncle Sam for the good idea of ​​stewing the liver with butter. If there is no time for further baking, you can just blender the contents of the pan and put in the refrigerator - the pate will be And I used to boil water

... isn't it easier to bake pate in the oven, microwave or airfryer?

So there is no oven at the dacha, but hotza pâté ... Although there is a mikra, but the most simple one, without grilling and convection

And if made from beef liver ...? The taste will suffer a lot ..? just now there is beef in the refrigerator ..

And I even made pork. It wasn't worse. Add spices, salt and sugar to taste before baking. And it is not necessary to extinguish it longer.All the same, everything in a blender will be finely ground, and then it will be baked.

I also made a pate with such an intriguing name today. Actually, I don't like anything related to offal. And so she did it with great caution. But even in the process of cooking, I realized that the recipe was unusual in taste. Well, just sooooo delicious !!! She licked the spoon first. Then I tried to lick the blender bowl well (as much as possible) Then I mastered half of the mold in which I baked the pate. Then I decided to stop myself so that others could try.
So thanks Uncle Sam for such a delicious recipe.
Here's my pate.

Indescribable beauty! : bravo: Wasn't it a pity to eat?

My pate is standing, cooling down. During baking, it rose when I took it out, dropped down and cracked a little, not in the center, but on the side. And here's the problem with sour cream stains. The sour cream is very thick, it was necessary to stir thoroughly, so there was no beauty to be seen. Tomorrow we will find out what happened

And in MV, you can make "baked goods" or "steamed"?

I did 60 + 20 baked goods, but I didn't know that this dish was called "Foie gras" ...

But even in the process of cooking, I realized that the recipe was unusual in taste. Well, just sooooo delicious !!! She licked the spoon first. Then I tried to lick the blender bowl well (as far as possible) Then I mastered half of the mold in which I baked the pate.

Sometimes it is not possible to stop licking the utensils involved and tasting while cooking !!! Extraordinarily tasty !!!

Has anyone done it without sausage cheese? I do not like him .........

Try any other melted cheese. By the way, cheese is hardly felt in the finished product.

Has anyone done it without sausage cheese? I do not like him .........

Made with cheese "pigtail".
Lied 60 g.
Delicious!!! Thanks for the recipe

[Caprice]

Caprice

[Uncle Sam]

Delicious!!!! Uncle Sam,



the sour cream was very thick, it didn't work out nicely, but it didn't affect the taste. The structure of the pate is awesome, smooth, the pate melts in the mouth

[Uncle Sam]

Oh and hiccups Uncle Sam In a good way. In my opinion, this recipe is one of the best here on the site.

this recipe is one of the best here on the site.

I think so too

Thanks for the praise, girls!

I read the recipe long ago in a women's magazine.
I did it a couple of times. But the pate got into the cage of "favorite" after the appearance of a multicooker and an airfryer at home. This trinity is just made for each other!

Z. Y. A little story is connected with the foie gras pate.
I won one of the competitions with him. And got the sign of the winner.
And then it began !!! Problems with entering the site, messages are not left, you cannot get into the profile ...
I turned to the hospitable owner of the site - TXT. I won't overload it with technical details, but he tried everything. The verdict was this: this cannot be at all, it is not possible to explain it, but if we (sober) together see it, it exists. By mutual agreement, all the regalia were removed, and a miracle happened - everything worked!

"Be humble and reach out to you!" (from)

I made it !!!! In record time. Only my color is paler, but the taste is.
I can't do a little - a double portion, rushed "from the city", I had to quickly - well, I did. Cuckoo, blender and microwave with grill-.

People, please tell me, did anyone make this pate in silicone molds?

It was this one that I did not do, but the other one, before, always baked in a rectangular mold, similar to bread. Since I always bake in the microwave - and there either glass or silicone

[matroskin_kot]

matroskin_kot,
Irin, can you tell us more about the microwave? Reluctance to turn on the oven - again the heat is here