| | aquasapone | mayfield | soap naturally | soap list

Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Pates (pâtés), terrines and cold meats

Nervetti alla milanese

Lucretia B

(serves 6)
4 veal feet
vegetables for the stock: carrots, celery, onion, thyme, parsley, bay leaf
salt & pepper
1 teaspoon vinegar
Place the veal feet in a pan with the vegetables, cover with cold water and cook for a couple of hours, or until the meat and nerves come off easily from the bones.
Let cool, drain and bone the feet and chop the nerves into bite-sized pieces.
Add vinegar, salt and pepper, mix well and place the mixture in a rectangular mould. Place a piece of foil on top of the meat and cover with a weight.
Refrigerate for several hours and unmould just before serving.
Nervetti are served with Italian pickles as an entree or a summer cold dish.

Pâté de foie gras: a simple goose or duck liver pate

Lucretia B

(serves 8)
400 g goose or duck livers
200 g butter
8 leaves fresh sage
1 small piece of truffle, or 2 ts truffle paste, or 20 g dried mushrooms
1/4 cup cognac
white pepper
black pepper
If you're using dried mushrooms, soak the mushrooms in warm water.
Place the livers in a heavy bottomed saucepan, with 50 g butter and the sage. Cover with lid and cook over medium heat, stirring occasionally, until the livers are thoroughly cooked; it takes approx 20 to 30 minutes. Drain and set aside the livers, without removing the pan from the heat. Turn the heat on and place the mushrooms (or the truffle) in the pan with the juices and the sage leaves. Add the cognac, 1/2 cup cold water, 1 ts salt and a pinch of white pepper. Bring to the boil and simmer for another 15 minutes.
Place the livers in the food processor and pulse on high until crushed. Add the mushroom sauce, a little black pepper and the remaining butter and process until perfectly smooth.
Arrange the pate in a serving bowl and cover with plastic wrap. Refrigerate for at least two hours and serve with white toast or biscuits.

Chicken breast pate

Lucretia B

(serves 8)
1 carrot
1 onion
1 stalk celery, with leaves
1 clove garlic
1 lemon
1 sprig rosemary
2 bay leaves
2 cloves
peppercorns (2 white, 2 black, 2 red and 2 green)
pinch of nutmeg
2 whole chicken breasts (=the breasts from 2 chickens)
1 ts pickled green peppercorn
1/4 cup shelled pistachios
Clean and rinse the vegetables. Scrub and rinse the lemon; cut it in half and then cut away a quarter from one half. Wind up the rosemary with a piece of white cotton thread and tie tightly. Place the carrot, onion, celery, garlic, bay leaves, cloves, rosemary, peppercorns and the lemon wedge in a large saucepan. Add 2 cups cold water, a pinch of nutmeg and 2 ts salt. Cover with lid and simmer for 30 minutes.
Remove the lid, turn on the heat and add the chicken breasts. Arrange the chicken so that it's completely covered with stock and vegetables. Reduce the heat, cover with lid and simmer over very slow heat for an hour.
Drain the chicken breasts and remove the Y-shaped bones and the gristly parts while hot. Place in the food processor the breasts, 1 ts pickled green peppercorn and half of the pistachios. Pulse on high until minced. Add the juice from the remaining raw lemon and approx 1/2 cup of the chicken stock, drained through a sieve. Process until perfectly smooth. Reduce speed and stir in the remaining pistachios - they should remain whole.
Arrange the chicken pate in a serving bowl and cover with plastic wrap. Refrigerate for 2 hours and serve with toast or biscuits.
Chicken breast pate can be prepared in advance and frozen or stored in glass jars. In both cases, it's best to cook and prepare larger batches.
Freezing instructions: Store the pate in plastic containers or small plastic bags and freeze. It keeps in the freezer for up to 6 months. Thaw overnight before serving; always keep refrigerated and do not refreeze. When thawed, it shouldn't be kept longer than 1 day.
Glass jar preserving: Prepare some instant beef- or chicken-flavoured gelatine. Spoon the pate into perfectly clean and dry glass jars, leaving 3 cm from the top. Top up with gelatine. Close the lid, sterilize and keep in a dark, cool place for up to 3 months.

Tuscan chicken liver pate

Lucretia B

(serves 8)
100 g butter
1 clove garlic
4 fresh sage leaves
500 g chicken liver
2 tb tawny Port
10 anchovy fillets
freshly ground black pepper to taste
16 slices of fresh crusty bread
Saute garlic and sage with half of the butter in a shallow, heavy based frying pan. Add the chicken livers, each cut into 3 or 4 pieces, and brown on all sides on medium heat. Spray with Port, reduce heat and simmer for 10 to 15 minutes. Add the anchovy fillets and cook for a further 5 minutes, or until the anchovies have "dissolved". Remove from heat.
Remove garlic and sage leaves and mash with a fork or a potato masher to form a creamy but slightly lumpy mixture, adding the remaining butter. Move the pate to an earthenware pot.
Just before serving, reheat the pate, stirring continuously and adding the pepper and some more butter, if required. Toast the bread and serve separately with the hot pate. Alternatively, spread the mixture on toast and keep it warm in the oven until serving time.
Chicken pate can be prepared in advance:
  • in a plastic or glass container, it can be frozen and kept for up to 2 months. Once thawed, do not refreeze.
  • Covered with a thin layer of melted butter and stored in the fridge in the earthenware pot, it keeps for 6 to 7 days.

Last updated 28 jun 2011 | | aquasapone | mayfield | soap naturally | soap list

Valid CSS! © Copyright 1997-2011 Lucretia B, et al. - All Rights Reserved Valid HTML 4.01 Transitional