Ingredients:
1/2 Lbs. Chicken livers
1 Lbs.Pork butt, cubed
1/2 Lbs. Fatback
1 T. Whole black peppercorns
1 t. Whole black pepper, cracked
1 dash Salt
1 t. Truffles, sliced
1 T. Brandy, peach
Onions, pickled
Cornichons (gherkins)
Procedure:
Line a terrine with pork fat, sliced thinly
Grind the pork and remaining pork fat coarsely. Then grind the pork
and pork fat with the chicken livers, more finely this time
Put the ground pork in a bowl and toss with whole peppercorns, pepper,
salt, truffles and brandy
Pack the mixture into the terrine and top with foil, then a lid
Put the terrine in a baking pan and add water to come halfway up the
sides
Bake in a preheated 350°F oven for 2 1/2 to 3 hours or until
accumulating fat is clear, not pink
Remove the lid and weight the terrine while it cools. Refrigerate
overnight
Unmold and serve in thin slices with the pickled onions and
cornichons
Notes:
Serve as an appetizer or hors d'oeuvre
Maison is a descriptive term, when used honestly, indicates that the
dish concerned has been prepared according to an original recipe and is
served only in the establishment which claims it. It is more commonly used
today to refer to a specialty of the house, or to a dish that is home made
to the chef's own recipe. Nevertheless, the term does lack precision. It
would be more satisfactory to say de notre maison or à la
manière de notre maison, since maison as it stands is vague
enough for unscrupulous restaurateurs to offer as a tarte maison,
for instance, a pastry which comes from an establishment other than their
own, from a wholesale confectioner, in fact!
Ingredients:
4 Zucchini, about 1 Lbs.
2 t. Tarragon vinegar
2 t. Sugar
2 t. Salt, divided
1/2 C. Fresh parsley sprigs, packed
1/2 C. Fresh chives
8 oz. Cream cheese, softened
1/2 t. Black pepper
Crackers
Procedure:
Line a mixing bowl with a double thickness of cheesecloth
Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar,
sugar and 1 teaspoon salt. Toss gently; cover with a towel and set aside
for 1 hour
Meanwhile, in a food processor with the chopping blade, mince parsley
and chives
Gather ends of cheesecloth, squeezing out as much liquid as possible
Add drained zucchini to food processor and process until
puréed. Add cream cheese, pepper, remaining salt, then process
until smooth
Press the pâté into small bowl. Cover and refrigerate
overnight
Serve with crackers
Notes:
Use medium size zucchini
Can be garnished with sprigs of fresh herbs
Can also be serve with raw vegetables
Ingredients:
1 1/2 C. Butter
1 Onion, chopped
1 1/2 Lbs. Chicken livers, cut up
3/4 C. Chicken stock
2 T. Dry sherry
1/2 t. Paprika
1/2 t. Curry powder
1/2 t. Salt
1/8 t. Fresh ground black pepper
2 Cloves garlic, minced
1/3 C. Brandy
1 C. Chopped walnuts, toasted
2 T. Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top
Procedure:
In a large skillet heat 1 cup butter and sauté onion until
golden
Add chicken livers and cook 10 minutes, stirring occasionally
Add sherry, seasonings. garlic and 1/2 cup stock. Cook 5 minutes
Purée the chicken mixture in blender. Add 1/4 cup broth and
gelatin to mixture and purée again
Melt remaining butter and blend into the chicken purée with
brandy. Stir in walnuts with a fork
Chill overnight in refrigerator
Shape mixture with hands into pineapple shape. Decorate "pineapple"
with sliced stuffed olives and cap with a fresh pineapple top
Serve with crackers
Notes:
Be sure to cook the chicken livers throughout
Can also be garnished with sprigs of fresh parsley
Aubergine and Sesame
Pâté:
Ingredients:
1/2 md Aubergine
1 Garlic cloves, minced
1 1/2 T. Tahini
1/4 Juice of 1 lemon
1 T. Olive oil
Seasoning
Toasted Sesame seeds
Cayenne Pepper
Flatleaf Parsley
Procedure:
Bake the aubergine for in a preheated 400°F oven for 25 to 30
minutes until tender. Cool slightly, then peel and purée the flesh
in a blender or processor
Add the garlic, tahini and lemon juice and process until mixed
With the motor running, drizzle in the oil to make a smooth paste
Season to taste
Transfer to a serving dish, garnish and serve cold with pitta
bread
Notes:
Can also be served with crackers, or as a dip for raw vegetables
Aubergine is another word for eggplant
Ingredients:
1 Lbs. (2 cup) Boneless and skinless, raw rabbits, partridge,
pheasant, duck, or other game, cut into 1/4 inch strips
1/8 t. Thyme
1/4 t. Salt
1/4 t. Fresh fround black pepper
1/8 t. Allspice
1 T. Finely minced green onions
1/2 C. Coganc
1/2 C. Very finely minced onions
2 T. Butter
3/4 Lbs. Lean pork and
3/4 Lbs. Lean Veal finely ground together
2 Eggs, lightly beaten
1 1/2 t. Salt
1/8 t. Fresh ground black pepper
1/4 t. Allspice
1/2 t. Thyme
1 Garlic clove, crushed
1 Lbs. Bacon blanched to remove salt
1 Bay leaf
Procedure:
First, marinate the strips of game with the next 5 ingredients
In a non-reactive bowl, mix together the marinade ingredients, the
cognac, salt and pepper, thyme, allspice and green onions. Add strips of
game and marinate while preparing stuffing
For stuffing, cook onions slowly in the butter until tender. Scrape
into large mixing bowl
Pour cognac into same skillet and boil until reduced by half, scraping
bottom of skillet to loosen any pan drippings. Scrape into bowl with
onions
Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and
garlic. Beat vigorously with wooden spoon until thoroughly blended
To assemble pâté, line bottom and sides of laof pan with
blanched bacon (to blanch plunge bacon into boiling water, remove
immediately and drain briefly under cold running water), reserving a few
strips for top of pâté
Drain game strips, reserving marinade
Beat marinade into stuffing. Divide stuffing into three parts
Dip hands in cold water and arrange first third of the stuffing in
bottom of loaf pan. Cover with half the strips of game. Repeat layers,
another third of stuffing and remaining half of game strips
Spread remaining thrid of stuffing on top. Place bay leaf on top and
cover with remaining blanched bacon
Cover top of pan with aluminum foil and set in larger pan of boiling
water (water should come about halfway up the outside of loaf pan)
Bake in oven preheated to 350°F for 1 1/2 hours
Remove loaf pan from water and place another loaf pan (preferably
glass so it's heavy enough to weight down the pate) on top of foil wrapped
pâté. Cool pâté at room temperature several
hours or overnight. Chill, still weighted
Serve in slices with crackers
Notes:
Use game meat of your choice
Can be garnished with fresh herbs, salad greens, etc.