This is a suggestion. Liver pate is rather strong and gamey.
Herrings, etc, are often pickled for the same reason, not just to preserve them.
Herrings, etc, are often pickled for the same reason, not just to preserve them.
You can roast or saute the liver or livers, then store them for a day or two in the leftover pickle juices of your choice, which I have previously discussed.
Mild pepperoncini and or caper juice, garlic, etc, would be a good combination, it seems to me.
You might even swirl in a drop of prapared Dijon mustard. Let that sit for a day or so in the fridge.
Then throw the cooked and marinated livers, mashed or ground, into the other ingredients for the final pate product, whatever they are, saving the marinade. This liver concoction may or may not need to be further cooked.
If desired, mash back in some of the used marinade, making sure it is all not too salty, in the end.
You might use this pate, made with gizzards instead of or together with the livers, to enrobe the filet or delmonico, in Delmonico Gizzard Wellington, my variation on Beef Wellington.
You might use this pate, made with gizzards instead of or together with the livers, to enrobe the filet or delmonico, in Delmonico Gizzard Wellington, my variation on Beef Wellington.
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