TRUFFLE PATE
Ingredients;
10-20 grams of truffles
1 onion
1 apple
1 cup of beef broth
3 shallots
1 lbs. chicken liver
Salt and pepper
Dijon mustard
1-cup butter
¼ cup water
¼ lemon juice
2 envelops of gelatine
Method;
Simmer the cleaned and diced truffles for 30 seconds in the broth and sieve keeping the truffle pieces.
Mix water, gelatine and lemon juice and stir in a bowl so the gelatine dissolves.
Pour in the livers and add the butter little by little and blend.
Put the onion, apple, shallots, livers and broth into a pan and boil for 1 minute then simmer for 5 mins.
Mix all the ingredients together and leave for 20 mins then blend until smooth in a food mixer.
After pouring into a mould cover the top with the truffles pieces.
Chill for at least 24-48 hours.
Delicious.
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