Foie Gras Pate (Written by Uncle Sam)

Category: Cold meals and snacks
Foie Gras Pate (Written by Uncle Sam)

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 at least 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, pepper and bay leaf.
  • 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 more 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 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?"

Uncle Sam Photos




PATE - a dish made from a product of animal origin (meat, fish, poultry), subjected to heat treatment (boiling, roasting) and crushed to a pasty mass with the addition of any fat (for elasticity of the consistency) and flavorings (to improve the 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.

Elena Bo
Delicious pate. Uncle Sam thanks for the recipe
Janet
How to make such beautiful divorces?
Uncle Sam
Original - Hand Made.

A finger is dipped in sour cream, and an ornament is drawn.
Janet
In my opinion, not everything is so simple here
Elena Bo
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)
Janet
I will definitely try! Thank you!
Caprice
Quote: Uncle Sam

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:

fua-gra.jpg
Foie Gras Pate (Written by Uncle Sam)
celfh
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?
Gaby
Everything is stewed in its own juice - the butter is melted and the meat gives juice, there is enough liquid.
celfh
Quote: Gabi

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.
Gaby
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 it 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 ...
Caprice
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.
Uncle Sam
:-)

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.
celfh
Quote: Uncle Sam

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
Uncle Sam
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.

Block 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.

SchuMakher
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
Gasha
Quote: ShuMakher

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

Horror!!! Better to pour a glass of vodka into the aquarium, the effect would be the same!
Uncle Sam
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 we need.
Foie Gras Pate (Written by Uncle Sam)

Grind and put into a multicooker (I have a Panasonic-18) for 1 hour "STEWING". DO NOT ADD LIQUIDS! Only oil.
Foie Gras Pate (Written by Uncle Sam)

We take out the bay leaf.
We grind what has turned out with a blender, a meat grinder, a combine ...
In the process, add salt, egg, finely grated sausage cheese, cream, seasonings. We lay out on containers.
Foie Gras Pate (Written by Uncle Sam)

We draw the mood.
Foie Gras Pate (Written by Uncle Sam)

We put it in the oven or airfryer.
Foie Gras Pate (Written by Uncle Sam)

We include. We rearrange in places once.
Foie Gras Pate (Written by Uncle Sam)

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

Bon Appetit!
Foie Gras Pate (Written by Uncle Sam)
Bug fixing: 30 minutes would be enough for my grill.
Summer resident
And what did the guests say?
Uncle Sam
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.
Uncle Sam
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!
celfh
Quote: Uncle Sam


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
Caprice
We, too, on Saturday "Foie Gras" flew off with a bang!
SchuMakher
And in MV, you can make "baked goods" or "steamed"?
Uncle Sam
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, all the same, products are 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?
Scarlett
I made it! It is something! Unusual yummy! Now I will make pate the only way! : yahoo: Uncle Sєm, I gave my husband a party to work, hurried and cut it thick, so he said that our people do not eat with SUCH pieces of foie gras: girl_red:
Uncle Sam
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 ...
knob


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.
Caprice
Quote: Uncle Sam

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!
lega
And if made from beef liver ...? The taste will suffer a lot ..? just now there is beef in the refrigerator ..
Scarlett
I think it will just take a little longer to put out. 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
SchuMakher
Quote: Uncle Sam

... 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
Caprice
Quote: lga

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 baked.
Husky
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 far 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.

# Foie Gras Pate (Written by Uncle Sam) Foie Gras Pate (Written by Uncle Sam)
Scarlett
Indescribable beauty! : bravo: Wasn't it a pity to eat?
celfh
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
Ukka
Quote: ShuMakher

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

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

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 from licking the utensils involved and from sampling while cooking !!! Unusually delicious !!!
MariV
Has anyone done it without sausage cheese? I do not like him .........
Caprice
Try any other melted cheese. By the way, cheese is hardly felt in the finished product.
Halla
Quote: MariV

Has anyone done it without sausage cheese? I do not like him .........
Made with cheese "pigtail".
Lied 60 g.
Delicious!!! Thanks for the recipe
MariV
Caprice
celfh
Delicious!!!! Uncle Sam,

Foie Gras Pate (Written by 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
Caprice
Oh and hiccups Uncle Sam In a good way. In my opinion, this recipe is one of the best here on the site.
celfh
Quote: Caprice

this recipe is one of the best here on the site.
I think so too
Uncle Sam
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 accessing 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)
matroskin_kot
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-.
nakapustina
People, please tell me, did anyone make this pate in silicone molds?
matroskin_kot
It was this one that I did not do, but the other, before, I always baked in a rectangular mold, similar to bread. Since I always bake in the microwave, and there either glass or silicone
Antonovka
matroskin_kot,
Irin, can you tell us more about the microwave? Reluctance to turn on the oven - again the heat is here

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers