Comments on: Chicken Liver Pâté à la Jacques

By: Audrey

Audrey — Tue, 23 Jan 2024 16:25:32 +0000

In reply to kelly.

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!

By: kelly

kelly — Tue, 23 Jan 2024 08:44:02 +0000

Any advice for using already cooked livers? Where I live you can get the Gaulois “Foies de volailles confits.” Merci!

By: Pardon your French

Pardon your French — Mon, 24 Dec 2018 11:07:03 +0000

In reply to Anonymous. 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!

By: Anonymous

Anonymous — Mon, 24 Dec 2018 01:43:07 +0000

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.