Why not admit that some of the ideas I have discussed, about using leftover juice or oil or slop from various other canned jarred or roast meats or fish, are fair game, for pate?
I suggest for chicken liver pate that you use leftover roast chicken slop as an ingredient in chicken liver pate. I am not dogmatic.
They often leave the liver in the cavity, but that hardly qualifies as full pate material alone.
You have to reduce this slop of course, then mush it up with cooked chicken livers. See the other pate entry for other possible ingredients.
This is great on toast, pita, lavash, chips, doritos, you name it.
You can use it as you would braunschweiger, if you know what that is.
I suggest you ask your cook or chef to incorporate it into your next Beef Wellington.
For Beef Wellington, cut filet into individual portions, broil to rare, then immediately roll in the pate, and then pastry dough, and bake. That is better than cooking it raw wrapped.
That would be smashing!
For my French viewers, this is really filet de boeuf en croute, stolen really from the French, as so many other things were....
For Beef Wellington, cut filet into individual portions, broil to rare, then immediately roll in the pate, and then pastry dough, and bake. That is better than cooking it raw wrapped.
That would be smashing!
For my French viewers, this is really filet de boeuf en croute, stolen really from the French, as so many other things were....
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