Directions: |
Directions:Heat oven to 350 degrees F.
Sauté the onions in the butter until tender and translucent.
Purée all the ingredients thoroughly in a food processor. Test for seasoning by sautéing a spoonful of the mixture; correct as necessary.
Pack the mixture into a well-buttered terrine (I use about a 6-cup buttered loaf pan), cover with buttered wax paper (cut in a shape to fit on top of the mixture) and then foil (allowing only a one-inch overhang of the foil).
Bake in a bain-marie (a shallow pan of boiling water) for 1-1/4 to 1-1/2 hours; the juices should run pale yellow with a trace of rosy color. A meat thermometer should read 162 degrees.
Let cool for an hour, and then set a board or twin pan on top along with a 5-pound weight (such as canned goods or a brick).
Refrigerate when cool at least overnight or for a day or two. |
Personal
Notes: |
Personal
Notes: This is not a "liver" Pâté, though there is just a hint of liver to it. This recipe, courtesy Julia Child, is one of my best "finds" ever !!! I've been making this wonderful Pâté for years and guests rave. Start 2-3 days in advance, because the Pâté needs time for the flavors to meld. I'm quite liberal with the spices, and I also increase the chicken and decrease the liver a tad. I use day-old bread for the bread crumbs.
Slice the finished Pâté so that it’ll fit appetizer-size rye bread or baguette slices. Place on a nice platter and surround with fresh parsley for garnish.
Source: The Way to Cook by Julia Child (Alfred A. Knopf, 1989).
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