[dropcap]T[/dropcap]here are no rules about French pâtés. Pork, chicken, rabbit or duck. Breast, cheek, belly or tripe. Squelched in a baguette sandwich with a few “cornichons”, baked “en croûte” in a flaky pastry crust or delicately seared and served atop a succulent filet mignon. In a ploughman’s lunch bag or on a Michelin star table. Sometimes rough, sometimes a delicacy, pâté has seduced, seduces and will seduce generations of French families for decades to come. And for how many ways there are to eat it, you can find a way to make it.
If you have ever been curious about making pâté, but never knew where to start, this recipe is a nice introduction to this iconic, creative and boundless French craft. An art of yesteryear, which has traveled through time, never ceasing to inspire French chefs and home cooks alike. Jacques Pepin first shared this recipe in 1982 on “Everyday Cooking with Jacques Pepin”, the PBS TV Series that shed light on this newly immigrated French Chef who made his lifelong goal to introduce easy, unpretentious French dishes to the American public.
And this is indeed a surprisingly easy, quick and inexpensive recipe. The chicken livers can be intimidating at first, but again, in this recipe, they will simply be cooked on a pan in a quick and easy manner. If you get a chance, choose your chicken livers with a paler color – they are more delicate and tender. Also, even though the addition of cognac fits in the original recipe by Jacques Pépin, one can only admit that the French liquor can be hard to find or quite pricey outside of France. But you can easily substitute it for scotch whisky or even an ice-wine, which will play with sweeter and fruitier notes. Taking a little time to clarify your butter to form a sealing cap on top of the pâté will make a huge difference in preserving your pate (24h without a butter cap, 5 to 7 days with a butter cap, in the fridge.)
Last, but not least, as a snack or a fancy appetizer, you just can’t miss out on a few fresh baguette slices for serving.
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4 comments
I’ve just made this. I only follow recipes loosely. I used all the ingredients but can’t be bothered weighing everything most of the time. I was worried about how the onion and garlic won’t be fried first. Is it just boiled in the water and cognac? I am sorry to Mr Pépin for it but I fried them in a bit of oil first. Anyway it still tastes delicious.
Thanks for your review. Yes the garlic and onion are just boiled in the original recipe, but I am sure there is no harm in frying them first in a bit of oil, I think this brings a pleasing sweetness to it. I am glad you enjoyed the recipe!
Any advice for using already cooked livers? Where I live you can get the Gaulois “Foies de volailles confits.” Merci!
Hm, good question. I’ve not used these, though it does sound rather convenient.
I’d say to follow the recipe as is, except in paragraph two, I’d add the livers only during the 5min “resting period” off the heat. Cook all the other ingredients as listed, just not the livers, as they’re already cooked.
I don’t know if the recipe will turn out 100%, as I’ve not used these, but I think it could. If you do try, I’d love to hear back if it worked or not. Thanks!