Caprice
Quote: Elena Bo

I did it once with goose liver. So you can use not only chicken.
And I tried it with pork and beef liver. I had to put a little more sugar (to taste) into the pork. It was delicious too

Quote: dopleta

So the whole point, it seems, is to make the maximum approximation to the original from inexpensive chicken!
We have the cheapest - pork liver
Elena Bo
So for some reason at that moment the goose in the store was cheaper than chicken. Maybe not in demand
Caprice
Quote: Elena Bo

So for some reason at that moment a goose in the store was cheaper than a chicken. Maybe not in demand
Whoa! We have goose - the most expensive 4-5 times more expensive than chicken
Florichka
Made this wonderful pate! Super! I baked 4 pieces in ramekins in a microdistrict with convection for 15 minutes. I think it should be 10. Slightly dense poluchioas consistency or is it right?
VishenkaSV
And I liked the pâté from the multi .. tender, it turned out denser in the oven. although the guests ate everything
Vasilissa
And I really like the MV! Delicate! Made on baked goods for 90 minutes. She put baking paper on the bottom. One of my favorite foods! Uncle Sam,
Summer resident
Awesome recipe! It's almost impossible to spoil it
I will try to make it for Vasilis rally
Ana-stasy
I did stewing and baking in a slow cooker, there was no photo, I forgot the patterns turned out, the sour cream was thick, I drew the patterns with a pastry syringe in circles, then with a toothpick to the center, very beautiful.
Baked in a bowl, did not put anything, manual mode 180g. Baked from the bottom, so it is better to do it in the Baking mode.
All ate, tender, delicious. Uncle Sam thanks!
Antonovna
Thank you very much for this wonderful recipe !!! Well, it comes out sooo delicious. And since I do not like sausage cheese, I immediately replaced it with Adyghe smoked cheese. Now I often make this pate. Moreover, usually a double portion (for two), well, it is true, a little more gets out of this portion for the daughter's family ... And why does our cat like it ... Although, it's just a liver, neither raw, nor boiled-fried does not eat ...
argo
but tell me please ... and what kind of sour cream and cream should be?
Vilapo
Quote: Argo

but tell me please ... and what kind of sour cream and cream should be?
Larissa, I use 20% cream for the pate, and what sour cream is at this moment in the house, we put it on the pate before baking
Vasilica
Uncle SamThank you very much for the recipe! It seems that everything worked out, although we will try tomorrow. I made a half portion, stewed in a cartoon, baked in an air fryer. It turned out that there are two and a half molds.
I hope to hear tomorrow the same responses as in this Temko. Well, I will definitely unsubscribe about the impressions

It is ready in one mold, and the second is just going to the "oven".
Foie Gras Pate (Written by Uncle Sam)
Uncle Sam
... Class !!! The pattern is between the northern lights and the ecg.
Vasilica
Quote: Uncle Sam

The pattern is between the northern lights and the ecg.



Yes, the taste impression report was delayed. But better late than never.
So, the first sample was taken with my husband (even before the guests arrived) from the mold that was incomplete (a little less than half). It seemed a little dry, but tasteful (just not smeared, but crumbled), at first I was upset and did not even want to put it on the table.
Then my mother came and I suggested to her to try and gave her another (full) form, she ...smeared and ate it with pleasure. I ask, is it dry? - No, very tasty, you are such a craftswoman!

In short, I overdried a small volume, it turns out.Here. Well, the guests also praised and, despite the packed table, they even leaned on Foie Gru. Only one guest tried the real one, and said that it was a bit fat, and my pate was tender.

Uncle Sam, thanks again! Indeed, very tasty!

Aina
I really like pate ...
I did not master the whole topic, so I will ask:
Who is "pitch" in the multicooker, did it work? and how many minutes?
Aina
and another question
and if you take not 150ml of cream, but 100ml of milk + 50g of butter?
I don’t think that will spoil anything significantly, right?
Vasilica
And you read all 14 pages, this is not 140, it will take a little time, but you will definitely find the answers to your questions - someone exactly baked in a cartoon.
Aina
Did it!
OOOOO Very tasty!
Instead of sausage cheese, I put melted cheese, such as viola, the rest is strictly according to the recipe, except for sour cream stains (broke off)
Baking in the cartoon. Very gentle, well, very
The child was picking, licking his finger and quacking with pleasure
Thank you very much for the recipe.
Here is a photo (the bottom grabbed a little - I forgot to grease the bowl)
Foie Gras Pate (Written by Uncle Sam)
Sea
The pate turned out after baking with cracks, like the earth in the Atacama Desert. The cream was 10%, so before baking the pate was a little liquid and cracked in the oven, BUT ............. it did not affect the taste in any way - TASTY !!! Thanks for the recipe !!!
Foie Gras Pate (Written by Uncle Sam)
Lasunya
The pâté turned out to be very tasty, slightly changed the temperature and time, according to the principle of making a cheesecake, so that the top does not bake, 150-160 degrees and cooked for a little over an hour, then the top is tender as well as inside.Foie Gras Pate (Written by Uncle Sam)
Natunzik
Thank you very much for the recipe
Today I did it for the second time - very tasty and tender! The first time I took not chicken, but beef liver and hard cheese, the second time there were ladies' chicken liver, but without cheese (no). Both times I cooked the liver and fillets. Stewed carrots and onions in a frying pan. Baked in the oven.
Many thanks from my husband. I ate half a portion at once and did not get tired of saying that it was insanely delicious!
Uncle Sam
Huge please!
And so that in every refrigerator there is cheese, and everything else that you like!
prona
Thank you for the delicious recipe!
Usually it is difficult to please everyone (husband and mother), I always do two dinners, and then ONE! The pate is tender, tasty, and what a smell it was ... you can sell the soul!
Thank you
Scops owl
Uncle Sam I made a pate. I took it to the guests. You should have seen this: spiteful: How they groaned, gasped, tried, asked what ... And I stood to death, foie gras and truncated. The liver they say is the most Thank you
Foie Gras Pate (Written by Uncle Sam)
Anyuta73
I made a pate yesterday. The taste is incomparable, even my husband, not being a big fan of all kinds of pates, sat and smeared ... one, second, third ... even my eyes went up to my forehead. Finally it happened, there was still a recipe that could please him.

Foie Gras Pate (Written by Uncle Sam)
Thank you very much
kil
Intrigued terribly, tomorrow I'll buy a chicken liver ...
Scarlett
Yesterday I did it again instead of cream - homemade sour cream, instead of sausage cheese - homemade smoked. Everything is as tasty as exactly according to the recipe. I baked it in two forms - a little husband for work (I already called - they licked the mold), and a bigger one - for home. No dryness. I suspect: wow: homemade sour cream and the fact that butter boiled during stewing without regretting
kil
I also did it yesterday, thank you, delicious and tender. A very large portion for two, I will make more, but a half set.
Foie Gras Pate (Written by Uncle Sam)
Foie Gras Pate (Written by Uncle Sam)Foie Gras Pate (Written by Uncle Sam)Foie Gras Pate (Written by Uncle Sam)
Foie Gras Pate (Written by Uncle Sam)
Foie Gras Pate (Written by Uncle Sam)
Elena Bo
kil, oh how delicious. And the portion is really big, male
kil
Elena Bo, brought half to work, kept everything down and said thank you. Everyone liked the pate.
Natalia A.
I did half a portion, it’s better to do it in a flat dish, but I didn’t have the required diameter. Therefore, it probably cracked and a clear drawing in a small diameter could not be made. And the whole portion seemed to me very large, especially for a sample. Nice little pate, you can do it for a change. I tried the "minced meat" and it is already delicious without baking. She stewed on the "multi-cook" mode in the Polaris multicooker for 20 minutes. Many thanks to the author for the recipe!

🔗
Pate & quot; Foie Gras & quot;
Pavlena
I make pate very often.Really like! Thanks for the recipe! According to the recipe, this is so much pate:
Foie Gras Pate (Written by Uncle Sam)
kil
I also do it often, mine really liked it.
Elena Bo
I made half a portion. It just happened - neither more nor less. It's very tasty to eat just like that, with a spoon
Thanks to Uncle Sam for the wonderful recipe!
izumka
Favorite dish for all holidays!
dana77
Great recipe. Everyone liked it very much!
Foie Gras Pate (Written by Uncle Sam)
lotoslotos
Thank you so much for the recipe for such a pate !!! Very different from the usual hepatic, which our family is used to. Delicate! Thanks from the whole family
Albina
This pate is probably great to make in Nordic forms
Elena Bo
Last time I made pate in ceramic tureens with handles (from Fix-price). It turned out very cool.
_UPS_
Thanks for the recipe. I often do it from chicken or beef liver. Easy to perform and in any version, very tasty.
Foie Gras Pate (Written by Uncle Sam)
mur_myau
Quote: Elena Bo
People who have tasted real "Foie Gras" immediately ask: "Who came here from Paris?"
Guys, that's where this recipe for "latte art pate" comes from.)))
Made it, delicious, of course, but never foie gras. These are different things, each is good in its own way.
Sorry if something is wrong.
Nataliwave
Uncle Sam, thanks for the recipe, ate with a bang!
To begin with, I have never eaten a liver in my life (for me it "smelled" tasteless); but at the urgent requests of the workers, I decided to overpower myself and make a paste according to your recipe ...
WARNING ALL: Snow must fall !!! Since I not only tasted it, but also ate at least a quarter of the whole pate (and this is indecent a lot), and I was TASTY !!!
And it also tastes like a duck is involved, which I really love ...
I will definitely repeat, thank you!
oks3504
and take me to the ranks of the paste-makers))))) I did everything according to the recipe))))) Well, almost .. I bought minced meat from the breasts, instead of fillet ... why, I stormed when buying .. cream was 33% It is very tasty raw, I licked all the dishes. The mass was whipped with an immersion blender, it turned out very gently. Divided the pate into two parts, one is cooked in the microwave, the second is baked in the AG. I set it in micro for 10 minutes at full power .... that's quite enough. Grill for 15 minutes at 235 degrees, wire rack low, high speed. She covered the pate with parchment on top. In micro already prepared))))) Slightly cracked on top. I lowered the temperature in the grill. Put it at 95 degrees for 8 minutes (out of 15)
Rada-dms
Quote: Nataliwave
WARNING ALL: Snow must fall !!!
Natasha, you just fell out! You are more careful there in the summer!
Thank you for describing so deliciously - I have this pate in my plans!
kil
Rada-dms, do it already, it's delicious, I'm baking it now, the smell is breathtaking ...
Rada-dms
kil, Ir, I don't have time to take a picture of your cocktail, and that's why I don't write thanks! I'll do it in the fall! And you write what, and how, and the nuances from yourself! I trust you!
kil
Rada-dms, Ol no nuances, everything is strictly according to the recipe. I throw everything into the cartoon for braising for 35 minutes, everything in large pieces, then the blender and into the oven.
Foie Gras Pate (Written by Uncle Sam)
Rada-dms
kil, the beauty!!! And so I want such molds !!! I'll do it, I love pates very much!
When will I stop looking for adventures on my sick head!

Again in the competition got stuck sucked in .... terribly sucks! Straight ooo ...

Taia
I love this recipe.
---------
From these proportions that are given in the recipe, a very solid portion of the pate is obtained. At least for me. And half the recipe is somehow lazy.
I don't want to re-read the whole topic, maybe someone wrote about it, but you need to share your experience, suddenly it will be useful to someone.
For testing, I froze half of the finished pate. After 2 months in the freezer, the pate did not taste at all. Now all the time I freeze part of the pate, at the right time it's like a godsend.
solmazalla
Taia, And then how to defrost? On the table or in the fridge in a gentle way? I love this thing (freezing). And does it get more moist after defrosting?
And in general, thanks to the topic "Recipes that have become a discovery for me"! Otherwise, I would have passed such a cool recipe

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