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Foie Gras Pate (Written by Uncle Sam) (page 9)

notka_notka
Uncle Sam, Elena Bo, came to you to say a tremendous thank you
Foie gras was excellent
My daughter said that this is the most delicious pate I have ever made. The husband, who does not eat poultry offal, could not resist such a yummy and ate on both cheeks))) I had a turkey liver 800 grams and 500 grams of chicken fillet, the amount of other ingredients also increased. She simmered in a slow cooker for 1 hour, baked in the oven for 50 minutes. Delicious!!!
Foie Gras Pate (Written by Uncle Sam)
Foie Gras Pate (Written by Uncle Sam)
SchuMakher
And from me another
notka_notka
Masha, and what kind of cheese do you add? Manufacturer.
SchuMakher
notka_notka, Natasha, Voronezh Amber Once I did it with someone else, I bought it in Auchan, it is also normal, tasty, but Voronezh adds smoked meats to the taste, a light such a fleur on the top note
notka_notka
Masha, I, too, bought the current in Magnet. I read the composition, as it became uncomfortable It would be better not to write the truth. Do you think you can freeze it? And then I bought a large piece, to eat it just like that, it’s not hotz somehow)))
SchuMakher
Zamlroz, what the composition will become with him and have not even read it, I like it to my taste ...
September1981
Excellent pate! Thank you! did it several times already, usually half the portion. I add regular or melted cheese like friendship, I don't put bay leaves, because for my taste it strongly interrupts the rest of the ingredients) I also reduce the proportions by eye, approximately) Each time it comes out a little differently, but every time it tastes good !!!!
Anna73
Thanks again !!!! I cooked for the festive table, guests send special thanks !!!!!!


Added Sunday 01 Jan 2017 10:51 PM

This is delicious! Cook, don't even hesitate!
Hellen
Wonderful pate. Thanks for the recipe. Made with smoked cheese and regular cheese. Delicious in both cases.

Lerele
And I often do it with different cheeses that I have at home. This is the most delicious pate.
kirpochka
I made a portion of the pate, put half into the freezer. Tried half - sooo tasty !!! It has such a delicate, creamy taste, it took 20% of the cream. After a night in the fridge, it became denser, it is convenient to cut it, or you can spread it on bread (by the way, I baked it homemade) - so the breakfast was excellent !!! Thank you very much for the recipe !!! Very good !!! I will definitely repeat)
Foie Gras Pate (Written by Uncle Sam)
A.lenka
Oh, and I chtoli did not account for my "foie-plant"?

Foie Gras Pate (Written by Uncle Sam)

Well, sooooo delicious pate !!! Even I liked it very much, despite my dislike for the liver. And the pets are generally delighted!

Uncle Sam, Elena Bo, Thank you very much for the recipe!
ksyusha1997
Girls, infected, direct recipe !!! I have been wanting for a long time, I still can't get myself together, and next week Dnyukha is with my son, several times the table will have to be collected, then relatives, then friends, etc. So I decided for sure, I already bought everything. So far, the truth has not yet come up with a form. How much quantity from one portion is obtained, I can not imagine yet. There are only pots, but it is not convenient and beauty is not visible, but my form is a bit big. And most importantly, girls, tell us, if for the festive table, then how to serve? After all, guests should smear it on bread, or what? I never put anything pate on the table, so I think, how and what? So that it was both beautiful and effective!
Dumpling
The first time I made a paste not from pure liver, but with the addition of meat. Excellent both taste and texture !!!! I will definitely repeat.
Thank you!
Foie Gras Pate (Written by Uncle Sam)
OlgaGera
Quote: A.lenka
"foie mill"
beauty is what !!!!
Vinokurova
Oh, I did it too ... they ground it up, but didn't report it ...
Behold
Foie Gras Pate (Written by Uncle Sam)
Tasty, but ........ it will not be enough (((
Thanks for the recipe!
orange
ksyusha1997as well as in the form and serve. there they will not particularly look at her. Faster skhomyachut than understand in what form he was. : a-kiss: Really one of the great recipes.
Elya_lug
I also bought food, tomorrow I will do it. I am tormented by doubts: should I make a portion, or two at once?
Olgabozhok
Thanks for the delicious pate! Very fast and effortless! I cleaned, cut, threw in the stew, chopped it with my foot, mixed everything in molds and into the oven! Smell .... The cat almost went crazy))) The cheese was used by our Altai Plavich "Cheese Burger"Foie Gras Pate (Written by Uncle Sam)
A.lenka
Quote: Elya_lug
I am tormented by doubts: should I make a portion, or two at once?
Two !!!

Should I be the only one to produce Foie Gras on an industrial scale?


What you don't eat right away can be frozen.
Elya_lug
A.lenka, Thank you! I, too, tend to think that it will be confusing once and freeze too much.
Vinokurova
ksyusha1997, you can bake Borodino profiteroles according to Angela's recipe ... she exhibited it not so long ago .. in them it will be nice to serve and eat conveniently ...
In any case, I planned to cook like this on February 23rd
Smile
Thanks for the delicious recipe! Goes away with a bang
NataST
And from me many thanks to the authors of the recipe! I looked for a long time, but did not dare to do everything, I thought to tinker for a long time, but in fact it is easy and simple! And the result is great! I will cook often now) I went to read the topic of how to freeze / thaw it))
Foie Gras Pate (Written by Uncle Sam)
Olka44
thanks for the recipe !!!! already doing !!!
ksyusha1997
Girls, today I made a pate for the first time! But somehow the first pancake is lumpy, it seems. What kind of texture do you girls get? I have some kind of dry came out, there is no oiliness like a store one. It tastes normal, but the texture ... Somehow everything went wrong at first. After extinguishing, there was liquid, but like a smart Masha, I did everything according to the recipe. She began to blend her foot, she welled up after a while. I had to pour it into a blender. It seemed very liquid, also cream and eggs. I even poured a little less cream, got scared. It came out like liquid sour cream, but it was delicious before baking. I was afraid that it would not thicken. Everything, of course, thickened, even too, and dry. Appearance like everyone else. I put it on 200g. minutes for 35. Girls, what did I do wrong? I did everything strictly according to the recipe !!!
Taia
ksyusha1997, I never put in cream. As the first time I forgot about them, so in the future and did not pour them. When stewing, liquid is released, plus eggs - a fairly liquid mass is obtained. Did you forget to add butter when stewing?
And perhaps you either overexposed in time in the oven, or there was a high temperature in it, so the pate turned out to be dry.
I have been making this pate often and for a very long time. It turns out very tender, juicy.
ksyusha1997
Taia, Taya, I haven't forgotten the butter for sure. And at what temperature and how many minutes do you cook?
Taia
I can't say exactly how long. I never pinpoint.
I check the surface of the pate with my finger, if I feel that when pressed it is already dense, I immediately take it out of the oven. I have an electric oven, I bake at 180 degrees.
Olka44
I cooked strictly according to the recipe, because for the first time) I don’t like pies since childhood, I didn’t eat them myself, I didn’t cook them, and I didn’t teach my children, although we eat fried liver. But I decided to cook this recipe only because of the number of reviews. The result is unexpected for me - a 10-year-old son. asked for a supplement! I'm shocked! He's still that "picker".
Thank you to Uncle Sam, I'm so happy)) The pate is tender, soft, then I will try not to keep the temperature for 35 minutes and less, as the girls do here.
Girls, can you wrap this pate in pancakes? and submit for a children's party? do so?
Loksa
Olya, why not?
My first time also turned out a little dry, this is in comparison with the next. Sometimes I finish baking when the middle is still shaking. And the temperature is lower. My gas bake at 175
Olka44
Oksana, thanks, I will certainly repeat, and I will save gas))) Aaaa !!!! ))
Tatiana27
Elena Bo, I am very grateful to the author for the recipe. Today was his debut and that, the guests with them that didn’t eat, took a part of them.

Foie Gras Pate (Written by Uncle Sam)
Vesta
Thanks for the recipe!
Enjoyed by the whole family. Did the double rate.
🔗
We ate with mini-baguettes from the new mold, so delicious!

🔗

nut
Girls, duck liver appeared on sale in the "Chicken House" chain of stores, I bought and cooked Foie Gras - this is something such a tasty chicken liver was not even near - sooooo highly recommend there were guests, they knew it in one sitting and everyone said that this delicious pate has never been eaten anywhere
Elya_lug
I forget to report: very tasty pate, as we used to live without it. I have already done double portions three times. Experimenting with baking dishes. I overdried in pots, during storage it takes up a lot of space, it's not convenient to get it. I chose the option of baking in disposable aluminum molds (switched to reusable ones). A round d 20 cm and two rectangular 18 * 10 cm perfectly fit on the grill of the oven. I also baked it in a slow cooker. About a third of a double portion on a "bake" 40 min. It turns out very gently, but it is not convenient to pull it out, in the next. once I will cover it with parchment to pull it straight out or put it in a separate form in a cartoon.
M @ rtochka
Foie Gras Pate (Written by Uncle Sam)
Sooooo delicious! And it's not difficult at all. Stewed in a slow cooker, all according to the recipe. Microwaved half in a clay mold. And here's the part in the pizza maker.
Thanks to Uncle Sam!
shurpanita
Foie Gras Pate (Written by Uncle Sam)Well, here I am! very tasty and tender. And cracked - overexposed in the oven.
Sashunesha
And sausage cheese can be replaced with cheese, what do you think?
A.lenka
Sashunesha, of course it is possible. Only there will be no light smoked aroma.
Smile
Quote: Sashunesha
And sausage cheese can be replaced with cheese, what do you think?
It can be melted, because sausage is such ... I tried to cook without it - there was not enough plasticity.
Sashunesha
No, I just like melted wanted to replace it with not melted.
julia_bb
Paste. Cools down. This is from one portion, cream 10% 65g, processed cheese 30g carat, sour cream 70g, eggs 3 pcs. C1. Many thanks to the author of the recipe!
Foie Gras Pate (Written by Uncle Sam)
win-tat
And I was tempted by this pate, in the bookmarks for a long time, but somehow my hands did not reach, now they did. Delicate, fragrant, chic pate. Lenochka Elena BoThank you so much for bringing the recipe here
Foie Gras Pate (Written by Uncle Sam)Foie Gras Pate (Written by Uncle Sam)
texnick
I did everything according to the recipe, but added a quarter teaspoon of nutmeg and pepper powder and poured more. Having tasted it, there was a feeling of taste of something painfully familiar, from childhood, Soviet childhood. Then it dawned on LIVER SAUSAGE! Nutmeg and pepper are made from foie gras - liver sausage. I don’t know how the French delicacy tastes, but the sausage turned out to be excellent
Elfa
Uncle Sam, Elena Bo, thanks a lot for the recipe. Delicious. Even the fastidious niece ate)
Foie Gras Pate (Written by Uncle Sam)
Naty777
Thanks for the recipe. I did it right away and in a jar with a screw cap - like a stew.
Foie Gras Pate (Written by Uncle Sam)
formochka
Uncle Sam, Elena Bo, huge THANKS!
from December 31, 2018 to January 1, 2019 made this pate. I have never made pate in my life and thought - I can not. it turned out so yummy! with a mild taste. pure pleasure. and yes, it seemed to me that in a day it became even tastier.
stewed in a multicooker (then I will do it on the stove so that I can grind it with a blender right away), then baked it in the oven in a thick-walled glass and in ceramic forms. True, I did not get beautiful stains with a spoon or a finger. It's already good that I realized just put sour cream on top, and not immediately mix it))).
did not admit to anyone about the ingredients, I say "from Paris!")))
Marpl
Thanks to the author for the recipe and everyone else who shared the nuances of cooking! I cooked a full portion, but did not add cream, because after stewing there was enough liquid, I added only a couple of tablespoons of sour cream. And there was no smoked cheese, I used a pack of processed cheese Druzhba + added regular hard cheese, and added red ground smoked paprika for the smoked smell. I also drew from above with my finger, but after baking I decided to just turn it from the mold onto a plate. Everything popped out of shape, shape out of Taller Tape. The son, not a lover of liver in any form, ate sandwiches for breakfast and did not understand that there was chicken liver there.Foie Gras Pate (Written by Uncle Sam)
Elfa
Marina, and approximately how much smoked paprika did you put?
I love this recipe, I did it several times, now I would love to experiment with smoked paprika

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