Natalia 1108
Uncle Sam, thanks a lot for the recipe! Delicious!
matroskin_kot
Quote: celfh

Girls, boys! And no one tried to add cognac? Here is what a friend wrote to me who tried the original
If I don't forget, I add cognac and parsnip root a little to the pate. I only added cognac to this one .. Delicious.
rusja
And how much cognac? And then in the answers varies from a teaspoon to a tablespoon
matroskin_kot
I pour no more than a tablespoon ... well, about a pound of pate. And try adding a piece of parsnip (root), along with carrots and onions ... I like it ... But, the taste and color ... therefore, try ...
NIZA
The pate is really fabulous!
before baking
Foie Gras Pate (Written by Uncle Sam)
only from the oven
Foie Gras Pate (Written by Uncle Sam)
And-it is served!
Foie Gras Pate (Written by Uncle Sam)
I make pates a lot, but this is the best of my collection: 48:: 48:: 8:: 8:
Anyutochka
Good day.
The recipe contains 10 peppercorns. Do they also blend with the stewed ingredients? It is written only to extract the bay leaf ...
kava
I'm blender. Sometimes everything is ground under a clean one, and sometimes the pieces come across, but this is not scary
Anyutochka
Quote: kava

I'm blender. Sometimes everything is ground under a clean one, and sometimes the pieces come across, but this is not scary

Thank you.
I took out the pepper after all. It seemed to me that in a homogeneous mass, small bitter particles would still come across and it would not be entirely pleasant. Although I may be wrong.
All this beauty is already standing, baked in the oven. I really hope that mine will like it
nut
Virgo, I'm here in the turmoil of cooking different dishes, rushing from one bowl to another and, in short, I mixed everything up, instead of 500g. breasts plumped 300 grams, and chicken livers. thumped 500g. - I looked, I still have about 300g, I don’t know where to put it, well, I threw the leftovers of the liver into foie gras, in the end I have 300g. breast and 800g liver, the rest is all according to the recipe (followed). As a result, I got Foie Gras of inexpressible deliciousness, the most delicate, airy baked mass in the form of a round cake - earth and sky with my first experience The people were struck outright But ... probably it was no longer Foie gras, but maybe she is , I haven't tried the real one, I added another 1 tbsp. l. cognac
Uncle Sam
"You can't spoil foie gras with cognac" (c) ... or it was about porridge and vodka ...
kolenko
Uncle Sam! Thank you very much for the yummy recipe Yesterday I saw it, today I bought food and did it! This dish is from the series "Simple, Fast, TASTY!"

Foie Gras Pate (Written by Uncle Sam)
I also want to thank izumka, celfh for a tip on this recipe
Made strictly according to the recipe. When baked, cracks appeared on the surface, which did not affect the delicious taste. THANK YOU!
izumka
Wow, what beauty I have sculpted! Straight art painting!
Freken Bock
Uncle Sam, thanks for the recipe. Simple, very tasty and presentable. The photos are not festive, but I really want to show them.
🔗
🔗
celfh
Quote: Freken Bock

The photos are not festive, but I really want to show them.
Still, such a beauty!
celfh
Today I am grateful not only from myself, but also from my guests!

🔗
Gaby
Wow, what a beauty, is Tanya a rose?
TyominaAlyona
Uncle Sam, thanks for the recipe! Pate, very good liked it! I did it in a cartoon, just shifted it to "whip it up". Fine! Thank you again!!!

I wonder if it will be possible to immediately bake a sand "basket" in tins at the same time as the pate?
celfh
Quote: Gabi

is it a rose?
Vika, in fact, the rose "appeared" only after baking and "before" there were just sour cream stains
Lyuba 1955
Uncle Sam Thank you very much, enormous! I did it with chicken liver and turkey, and with cream and sour cream, with sausage cheese and with "what was in the refrigerator" - always invariably delicious! Miracle recipe!
Foie Gras Pate (Written by Uncle Sam)
LightTatiana
Uncle Sem
How many times I am already making this wonderful pate, and every time I mentally thank you for such a wonderful recipe!
Caprice
Quote: LightTatiana

Uncle Sem
How many times I am already making this wonderful pate, and every time I mentally thank you for such a wonderful recipe!
LightTatiana, Yeah! You are not the only one!
Nastenьka
Thanks for the recipe !!!!!
Very, very tasty! I couldn't even resist and registered to leave a review.
I have done it more than once, as if I do not follow the recipe, sometimes there is more meat, sometimes I will add cognac or celery, sometimes different proportions of cream - sour cream. And I don't fry it much in the oven, so that it would be softer. But always delicious!
I don't know whether it was or not, I pour lingonberry and cranberry jelly on top (I make it from jam plus gelatin). And yesterday I cooked and poured onion jam with gelatin on top! (onion jam was brought from Tallinn, where it is served in a restaurant with pate) It turned out awesome! My husband said much tastier than in a restaurant!
Now I'll try to upload pictures. Here is my masterpiece. It is with lingonberry jelly and cranberries.

Foie Gras Pate (Written by Uncle Sam)
celfh
The topic should be raised ... people should know the best recipes of the forum in the "face"
Today, at the request of my son, I made this pate again

Foie Gras Pate (Written by Uncle Sam)
Vilapo
Quote: celfh

The topic should be raised ... people should know the best recipes of the forum in the "face"
Today, at the request of my son, I made this pate again
Purely by chance I drew attention to the magic words "Foie gras", curiosity won, I had to go for a run on Temko, now there is something to do in the coming days, you will not die of boredom on our forum, you will always find something to do ...
celfh
Quote: Vilapo

you won't die of boredom on our forum, you will always find something to do ...
I hope you will not waste your time and enjoy the pate
Vilapo
Quote: celfh

I hope you will not waste your time and enjoy the pate
I'm already baking in the oven, the smell is awesome for the whole yard
Vilapo
Here is my report-Foie Gras Pate (Written by Uncle Sam), I didn’t wait until it cools down completely, I tried it, it’s delicious, and now I can put it in the refrigerator until it cools completely Thanks to the author for the recipe
Joy
Oh, girls, we have prepared delicious food ... Tanyush, celfh, you have a straight pot from the Russian oven.
Moskvichk @
Accept the report:

Foie Gras Pate (Written by Uncle Sam)... Thanks for the recipe!
Kasanko
and from me THANKS. I have been using the recipe for quite a long time, I forgot to stop by to thank. on New Year's Eve, a bowl of pâté went as a gift to my and my husband's parents (a load of other gifts), everyone liked
Moskvichk @
By the way, the output is quite decent in weight. I buy meat pâté there, 200 grams costs 125 rubles. And here everything is own and personally produced and the price of norms.
Kasanko
however, the output is decent) in winter I put a part on the balcony, and now I have to reduce the portion, there is no freezer
Elena Bo
Made half a portion. Baked in an airfryer. In the oven, the taste is softer.
Foie Gras Pate (Written by Uncle Sam)
This portion is just for us, otherwise we don’t master the big one.
Delicious!
Caprice
Quote: Elena Bo

Baked in an airfryer. In the oven, the taste is softer.
And so it seemed to me
CheBuRashGO
Wildly interesting. I will certainly do it.
I love these things.
This is how suckers are bred for money in our expensive restaurants :-)
real foie gras!
:-)
The only question is, how can you replace sausage cheese?
The fact is that I don't eat it :-(
there are usually very bad fats :-( Well, in the store :-(
Can I just take cheese?
Iruta
I also came to thank for such a wonderful recipe: rose: I did it repeatedly, it always turns out great. My homemade livers are not particularly fond of, but they liked this pate.
Elena Bo
I think the sausage cheese is for the smoked flavor. You can probably replace it with a simple one.
CheBuRashGO
You can probably replace it with a simple one.
Excellent! So you can drop a liquid haze. It is also poisonous but tastes great! THX!
Elena Bo
If it's a haze, then just a little. A drop probably no more. And the cheese needs soft.
CheBuRashGO
And the cheese needs soft
I just asked why. I once melted this smoked cheese (but the truth is Russian is not imported) in the microwave. Since then, I have never eaten it.
Especially when he confirmed his suspicions about its composition on the Internet.
Only he strained. the rest is excellent!
I will definitely zacheburash! I feel it will be a hit!
BUCKET Foie Gras!
Brought by plane from PadéKale .. Ehh .. for this I will definitely do
dopleta
Quote: CheBuRashGO

I just asked why.
Che, I like to add Dor Blue there. If you eat such cheese, you will not regret it! The piquancy is added.
CheBuRashGO
I like to add Dor Blue there.
I eat, although the second part of its name delivers
I will definitely add.
Thanks for the recommendation.
I will cheburash this pate.
Exclusively because of the "social aspect" of the guests!
I love to be so foolish
Just count up the neighbor!
Fau gras? Yes, I eat it in buckets!
They brought it in the morning -
And a bucket on the table!
Shock!
Ana-stasy
Very probably a stupid question: and cut off the brown crust from the cheese?
Elena Bo
Do not cut anything. Grind everything with a blender until smooth.
Ana-stasy
Quote: Elena Bo

Do not cut anything. Grind everything with a blender until smooth.
Lena, thank you very much! You're helping me out today
VishenkaSV
Finally, my turn came to the famous pate! I prepare all sorts of goodies for my husband's anniversary .. I think the guests will like this pate. I cooked one plate in the cartoon, the rest in the oven ... I want to try where it tastes better .. The smell is stunned .. but we will try on Saturday. The patterns did not work out, I had very thick sour cream, and I used not smoked cheese ..
Foie Gras Pate (Written by Uncle Sam)
CheBuRashGO
oh I'll do it on the weekend.
We must bring all the ingredients from the devil.
Immediately and zacheburash.
Also all in anticipation :-)
Vilapo
Quote: CheBuRashGO

oh I'll do it on the weekend.
We must bring all the ingredients from the devil.
Immediately and zacheburash.
Also all in anticipation :-)
So try adding a little nutmeg to the pâté to the rustic products and put the cheese not sausage, but some kind of creamy, such a delicious pâté turns out
Elena Bo
I did it once with goose liver. So you can use not only chicken.
dopleta
Quote: Elena Bo

I did it once with goose liver. So you can use not only chicken.
So the whole point, it seems, is to make the maximum approximation to the original from inexpensive chicken!

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