degteva
Solidarity with solmazalla, would also pass by such a beautiful recipe. At the weekend I am waiting for guests so this pate is in the plan. Nice to serve, and it will stay for breakfast.
Kokoschka
kil, Ira, what a good shape !!!!
Taia
solmazalla, defrosted in the refrigerator on the shelf. I wrapped portions of the pate in foil, no moisture was observed.
solmazalla
Taia, Thank you, then feel free to make a full portion. Already bought the molds in the fixprice white 350ml
kil
Quote: Kokoschka
kil, Ira, what a good shape !!!!
Quote: Rada-dms

kil, the beauty!!! And so I want such molds !!! I'll do it, I love pates very much!
When I stop looking for adventures on my sick head!

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

Yes, very cool and the volume is small just portioned, this is France, Staub dishes, expensive, but very cool. This set was such a cast iron pan Foie Gras Pate (Written by Uncle Sam) I bake bread in it + and 4 cocotte makers-ceramics, but they also have such cast iron.
Kirks
The most delicious pate! Now I will only do it! Thanks for the recipe
Foie Gras Pate (Written by Uncle Sam)Foie Gras Pate (Written by Uncle Sam)
Kokoschka
And what percentage of cream goes here?
Kirks
Kokoschka, I took 20%.
qdesnitsa
... and sometimes I pour milk, there is nothing wrong with that
Ant
I really liked it. I gave a treat to a friend, she is a professional cook. She said that this is not a paste, but a very high quality liver soufflé. On the highest level! This is a very serious praise!
Fifanya
It's just some kind of holiday, not pate. Super tasty
Myha
Delicious, thanks for the recipe!
Foie Gras Pate (Written by Uncle Sam)}
Elisabeth
Thank you. Exactly what you need. Amazingly delicious !!!

Foie Gras Pate (Written by Uncle Sam)
Tanyushechka
Girls, can you please tell me if you bake in multi Panasonic18 on the baking mode (right in a saucepan), then set the time for 80 minutes (I want to make a full portion)? And do you need to grease the saucepan or just bake it? I read the whole topic, but in time I did not quite understand something in advance thanks for the answer.
kil
Tanyushechka, I won't tell you about the temperature, but it's better to bake in the form.
qdesnitsa
Quote: Tanyushechka
I didn't quite understand in time
I think we need to keep the reference point for a golden brown crust, because the pate is almost ready for use before baking
Tanyushechka
Girls, thank you, I baked for 80 minutes for baking right in the bowl, the bottom burned a little, next time I think I'll put it on 60 minutes. I liked the pate very much, thanks a lot to the author. When slicing, the pate crumbles a little - is this normal ?, but it spreads well on bread.
metel_007
And today I made this pate, although it was in the bookmarks for a long time. I made 2/3 servings, the weight of the finished product turned out to be 900g, baked in foil molds, I really liked it. Thank you
yudinel
The pate turned out to be sooo delicious !!!
Thanks to the author!
I will only do this recipe.
MaBa
Thanks for the delicious pate. Did it several times already. The photo in the gallery has been uploaded for a year already, and with the report it has just arrived
Foie Gras Pate (Written by Uncle Sam)
Angel Tim
Thank you very much to the Author for the recipe! This is exactly what I was looking for! My husband, who doesn't really like pate (unlike me), asked for more!
orange
Foie Gras Pate (Written by Uncle Sam)
And I, too, with foie gras. try boom tomorrow. the truth in a creative impulse was too salty.
orange
Aaaaa. it is unrealistically delicious. I advise everyone who has not tried it yet. be sure to cook. Another find for me for years to come. I'm picky in taste. but here the result exceeded expectations. complete harmony of taste. perfect combination of ingredients. thank you toram
Oktyabrinka
Thank you so much for the recipe, I did it twice from goose liver (I had to quickly attach it), the first time I did it with chicken breast, it turned out very tender, the second time with goose breast, it was also tasty, but not tender, it turned out rude, but also tasty.another favorite recipe in the piggy bank.
SchuMakher
Quote: orange
Aaaaa. it's unrealistic delicious

exactly!
Quote: Oktyabrinka
, made twice from goose liver

some lucky
Elena Kadiewa
Foie Gras Pate (Written by Uncle Sam)

Highly recommend.
She, too, cracked a little, did not add sugar, for me the chicken liver is so sweet. But delicious!
Elena Tim, thanks for krakozyavru! She knows how to support in difficult times!
Loksa
It is necessary to give recommendations to good recipes, if not elena kadiewa, I would never have known about this delicious dish. We often buy liver pate in the store, and since no one eats onions, I still have a problem. We buy only one species that does not have onions. Therefore, I did not cook this dish, but yesterday I decided to try it. The preparation took a long time to bake fresh bread and thought: we must take the risk! I didn’t add onions and didn’t master all the pages yesterday, which I regret very much today, it turns out that it is possible to add cognac straight to the pate, I don’t know how to change the taste of the pate, but cooking with cognac is always more fun. In general, we succeeded. We tried it last night. Delicious, very tasty. The family approved, we will cook! The cheese was: a smoked pigtail, melted, I was worried that it would be flakes. Cream 10 percent, you need to make from 20.
Big Happy Uncle Sam! # you will love half the country! #
Foie Gras Pate (Written by Uncle Sam)
Foie Gras Pate (Written by Uncle Sam)Foie Gras Pate (Written by Uncle Sam)

kil
Loksa, Oksana, we don't like onions either,

for me the most disgusting thing I can imagine is boiled onion from soup

but here after the blender it doesn't exist at all, but I'm sure that it changes the taste for the better. So try it with onions.
Loksa
Irina, if only under your responsibility, that mine is not smelled, otherwise I have everything alone!
Taia
Loksa, you have very correct pictures.
It should be just that - fresh homemade bread and pâté on top.
I often do it, I really like it.
And by the way, the onion is not felt at all in the pate.
And I sometimes freeze part of the pate, the portion is too big for me. Freezing does not affect the taste at all.
kil
Quote: Loksa

Irina, if only under your responsibility, that mine is not smelled, otherwise I have everything alone!
I agree ... I'll come and help you eat
Loksa
TayaThanks, I already read about your experience with freezing. Irina, I will add one onion and one spoonful of alcohol to the next batch. Have you tried adding prunes? Smoked? Nothing has been written about prunes. Read all
kil
Loksa, Oksan, I didn’t add prunes and alcohol, I’m already delicious.
kolobok123
Thanks for the recipe! It turned out gorgeous! I made a double portion at once.
Fofochka
Thanks a lot for the recipe. Did a double batch. In the family, sisters do not eat liver at all, and this foie gru was devoured in an instant.
I really forgot to say, I made turkey from liver and breast. Well, very tasty.
francevna
I prepared all the products for the pate.
Has anyone baked in ceramic pots, is it worth bothering or not? I understand that it is convenient to store in them, but to wash it probably takes a long time. Does the pate stick to the walls strongly or not?
And about cognac , at what time to add it, when stewing or in pate?
Angel Tim
Alla, I baked in glass. Washable easily. In the photo of other girls, I saw that they were baked in ceramics. But I think it will not be very convenient to get it out of the pots. The pate is quite dense. Cutting with a knife is more convenient than applying with a spoon.
Taia
francevna, I didn’t like the taste of cognac in this pate.
francevna
Taya, I'll just have to drink cognac, poured 2 tbsp into a glass. l.
Loksa
Alla, I baked in ceramics, pots from Shteba. You can turn the pot over and the pate will fall out, it doesn't fit me. Lubricate the sides with oil. In the photo I can see. The current it increases when baking, my lids are raised
francevna
Oksana, I finally cooked. It is cooling down now, the aroma around the house is breathtaking, the husband walks in circles. I made a double rate and decided to bake in a large Teflon pan, so it worked out a lot. But the decoration didn't work. Sour cream 25% is very thick, it was necessary to dilute with a little cream. But, a good idea comes after.
Taia
Quote: francevna

Taya, I'll just have to drink cognac, poured 2 tbsp into a glass. l.

Yeah, I will support.

Foie Gras Pate (Written by Uncle Sam)

Loksa
Alla, show the photo anyway.
metel_007
Girls, and I did in foil molds. Very convenient, no need to wash.
Taia
metel_007which are ready-made for sale?
Helen
Quote: Taia

Yeah, I will support.

Foie Gras Pate (Written by Uncle Sam)

well, why is he teased by QUINT
francevna
Quote: Loksa

Alla, show the photo anyway.

I took a photo, I can't insert it from a smartphone, and the computer does not work yet, so it will be later.
My husband liked the pate, but it is salty for me, next time I will not add salt at all. Made with sausage cheese, you can see there is a lot of salt.
The proportions for meat are not the same as in the recipe, I have 800g chicken breast, chicken. liver-900gr.
So everything worked out great in the Teflon mold.
I bring the author of the recipe +
Loksa
And I didn't have enough salt, but after all, the salt in the recipe is to taste by eye, who has what eye or taste
metel_007
Quote: Taia
metel_007, which are ready-made for sale?
Yes they. I really liked it, especially since we went to NG to the dacha and took it with us, very convenient. I think you can use them more than once if you want.
kil
There is no cognac in the recipe ... esicho.

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