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| Chicken Liver Pate: Terrine de Foies de Volaille Recipe courtesy Emeril Lagasse, 2003 Show: Emeril Live Episode: Bistro Cooking Overall User Rating:  |
You'll get raves with this one...!
12/14/2007 at 06:42pm
User: J MICHAEL from Dallas, TX User Rating:
I made this for the first time for a fund raising event I hosted last spring. Having never made pate from scratch before, I did a trial run with a small gathering of friends. They loved it so much that they told me I had to do it for the fund raiser (since most of them where to be in attendance, I figured this was a good endorsement). In truth, it was easy to prepare, extremely flavorful, and when set out in ramekins (I used small white Souffle dishes) surrounded by small toast, and cornichons, made for a great presentation.
Wonderful Pate!
12/10/2007 at 02:30pm
User: nancy from Newbury Park, CA User Rating:
Made this for a holiday party and everyone loved it (even people who didn't think they'd like pate). I did make a few changes: Increased the amount of liver slightly, decreased the amount of butter and green peppercorns. Also, did not put green peppercorns on top.
Great Pate
11/24/2004 at 10:08pm
User: DAPHNE from Ocean Springs, MS User Rating:
This is a easy and tasty recipe.
FABULOUS!
11/05/2006 at 12:03pm
User: Debra from KENTWOOD, MI User Rating:
The best pate' I've had - as good or better than that of fine restaurants. Green peppercorns are not capers. I couldn't find them in brine, so I used dried ones, found in the spice section, and rehydrated them in white wine for about 1.5 hours while the livers soaked in the milk. I then smashed them slightly so they were not all whole. I used the brandy rather than the cognac. If you don't like this, you just don't like pate'!
There is a God
09/01/2006 at 04:01am
User: Anonymous User Rating:
Most excellent
easy and tasty
06/08/2006 at 12:49pm
User: Anonymous User Rating:
skip the two hours of soaking - it really won't make a whole lot of difference. and to answer a previous reviewer - no green peppercorn are not capers. overall though, this is better then most pates you find in stores.
This was awesome
04/01/2006 at 08:52pm
User: Sylvia from Shawnee, KS User Rating:
I made this for a dinner party, and everyone loved it!
"D" totally "IVINE!"
03/26/2005 at 09:05am
User: Juan from Glen Burnie, MD User Rating:
Once you get past the 2 hour soaking time....this is a DIVINE treat! Even for someone who is cooking challenged such as myself, this is easy to make.
slap your mama pate
02/21/2005 at 04:14pm
User: CYNTHIA from RALEIGH, NC User Rating:
Extremely easy to prepare, (after I realized green peppercorns were actually capers.) are they? Very tasty I got rave reviews at a party from people who claim they know how to make pate.
pretty good
02/14/2007 at 06:39pm
User: Tim from Round Rock, TX User Rating:
Tasted a whole lot like Oscar Mayer liver sausage. This is not a dig at the recipe as it is pretty tasty.
Fab-u-lous
02/03/2007 at 08:03pm
User: Ellen from Leicester, NC User Rating:
Oh my,somebody get me a Depends........ I wanted to try something different and boy, this was it! I was going to leave out the last quarter stick of butter, then thought better of it. The butter made it fluffy and light, and the taste is exquisite. The thyme brings a nice zing to it. I will definitely use this again. In fact, it may not make it to the Superbowl Party tomorrow.
No one liked it
01/03/2005 at 07:00pm
User: CHERYL from Livermore, CA User Rating:
Not sure if it was the appearance but the whole dish went in the garbage with only a few bited being eaten.