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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 lb. onions, sliced
1/2 cup goose fat or chicken fat
1/2 cup chicken stock or bouillon
1 lb. fresh pork liver
2 lb. chicken livers
3/4 lb. fat salt pork cut in thin strips
1 tsp. salt
1/2 tsp. pepper
3 cloves
1/8 tsp. thyme
1 bay leaf, crumbled
3 eggs, beaten
1 cup heavy cream
1 cup sherry wine
2 tbsp. cornstarch
2 tbsp. butter
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Directions:
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Cook onions in goose or chicken fat with stock until they are transparent and tender.
Wash liver; drain; lard with strips of salt pork, then slice liver into saucepan. Add onions, the fat they cooked in, salt, pepper, cloves, thyme, and bay leaf. Cover with cold water. Cook slowly (simmer) in covered pan until all blood is withdrawn and liver is very tender, about 2 hours. Drain.
Grind liver and cooked onions fine. Mix with eggs, cream, and most of the wine. Moisten cornstarch smoothly with remaining wine and beat into the liver mixture. Beat and mix to a smooth paste. Pack into a crock or mold; pour 2 tablespoons melted butter over the top. Keep covered in the refrigerator. To serve, cut in slices. Serves 10 or more.
VARIATIONS: Add 2 or 3 chopped anchovies or finely minced truffles to the pate for variations in flavor.
Luchow’s German Cookbook
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Comments from olga
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August Luchow opened his famous restaurant in 1882 in New York. This is one of his many recipes. Famous patrons of Luchow’s, in the days when good dining was more important than a waistline, ordered a superb wine with this pate. The recommended wine is a white, still wine, a Josephshofer Auslese, a select dry Moselle from the hills outside Trier. It is served expertly chilled.
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