Liver-Pate-art - 7/20/17
"Poultry Livers & Herb Forcemeat or 'That Pate Recipe'" by Mistress Anne de Tournai, OP.
NOTE: See also the files: Offal-Time-art, liver-msg, chicken-msg, haggis-msg, minced-meat-art, organ-meats-msg, tongue-msg, Yseult-Chickn-art.
************************************************************************
NOTICE -
This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.
These files are available on the Internet at: http://www.florilegium.org
Copyright to the contents of this file remains with the author or translator.
While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.
Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
************************************************************************
You can find more work by this author on her blog at:
https://tastesfromtournai.wordpress.com
Poultry Livers & Herb Forcemeat or "That Pate Recipe"
by Mistress Anne de Tournai, OP
Forcemeats are ground, lean meats emulsified with fats and extant recipes can be found as far back as Roman times. Apicius has a range of forcemeat recipes from dormouse to hare and this tradition continues on – look at such recipes as the Elizabethan "mortis of chicken" or "liver puddings".
Modern tastes are familiar with forcemeats in their pate form and they make a wonderful addition to almost any menu given that they are cheap to make, great communal food which is easily divided and present a range of opportunities for different flavour combinations. This is my recipe in one of its most popular forms.
Ingredients:
250g butter
500g liver
1 onion
1 large tsp of minced garlic
1 tsp of thyme
a grind of salt & pepper
1/2 tsp of allspice
1/2 cup of port/gin/booze of your choice
1/2 cup of chicken stock
1 – 2 bunches of parsley chopped
Recipe:
Saute the onion, garlic, thyme in the butter
Add the livers once the onion is translucent, cook until still pink in the middle.
Add the parsley
Add the port, stock
Cook a little bit of the alcohol off
Blend the pate, put into ramekins and cover with clarified butter
Gets better over several days
------
Copyright 2003 by Brigid Costello. <detournais at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.
If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
<the end>