icon-location Hilton Head, SC

Pâté Maison

Appetizers

Ingredients for Pâté Maison

¾ lbs Unsalted Butter, cut into squares
4 lbs Chicken Livers
5 large white Button Mushrooms
½ Onion, roughly chopped
Sherry
Salt & Pepper, to taste
1 tsp Thyme

Method for Pâté Maison

• In a large pot heat ½ lb of the butter, onion, and mushroom over medium heat. When the onion is glassed over add the livers, salt, pepper, and thyme.
• Cook down until all the juices have been cooked out of the livers. Let stand and cool for several minutes.
• In a food processor, pour the warm liver mixture in the bowl.
• Add the remaining pats of butter and a splash of sherry.
• Blend the mixture until smooth. One may add more sherry, salt, and pepper to taste, making sure not to add too much sherry. The mixture should be thick and heavily coat the back of a spoon.
• Line two small loaf pans with plastic film. Fill the pans with the mixture, and fold the plastic on top.
• Allow the pâté to fully chill overnight in the refrigerator. Serve with baguette or crackers, chopped onion, chopped egg, and cornichon. (It’s excellent with a dollop of high quality Dijon mustard)

8 New Orleans Road, Hilton Head, SC, 29928
843-785-9277