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Chicken Liver Pâté with Madeira Jelly

Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.

French CuisineAppetiserIndulgentPâtéChicken Liver
Estimated Nutrition
Calories
313.8
kcal / serving
3765.6 kcal total
Carbs
4.6g
per serving
54.8 g total
Fat
27.7g
per serving
332.1 g total
Protein
11.5g
per serving
138.5 g total
Cook Time
60
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Redcurrant Jelly
melted in a pan
Dairy
1
piece
Butter
for greasing
2
piece
Egg
free-range, beaten
570
ml
Double Cream
Fruits
1
piece
Tangerine
segmented
Liquids
150
ml
Chicken Stock
warmed
142
ml
Madeira
1
tbsp
Chicken Stock
for jelly
Meat
450
g
Chicken Liver
soaked overnight in milk to remove bitterness
NutsSeeds
1
clove
Garlic
grated
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Nutmeg
freshly grated
Other
2
piece
Gelatine Leaf
softened in cold water
3
piece
Quails' Egg
soft boiled

Method

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