Pate isn’t very hard to make yourself. I used to make it once a week at the restaurant I worked for in Connecticut. The people would go nuts for it and pay top dollar. Give it a try if you have a mold or a small loaf pan. If not you can just wrap it in cheese cloth and it would be fine, just not a pretty when you unmold it.
You can substitute beef liver, organic grass fed but, it has a much stronger flavor so you may want to up the spices a bit.
3/4 pound of pork livers
1 onion, quartered
2 cups of water
2 teaspoons of instant chicken bouillon granules
1/4 cup of sliced green onion
1/4 cup of butter or margarine
2 tablespoons of mayonnaise or 2 tablespoons of salad dressing
2 tablespoons of Cognac or other brandy
1 1/2 teaspoons of Dijon-style mustard
1/2 teaspoon of salt
1/2 teaspoon of celery salt
1/4 teaspoon of freshly ground pepper
1/8 teaspoon of ground thyme
- Combine pork livers, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until livers are done. Drain, discarding all but pork livers. 2. Place livers in work bowl of food processor. Add green onion and butter; process for 10 seconds.
- Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
- Oil a 2-cup mold, small loaf pan or a small bowl. Pack liver mixture into mold. Cover tightly with aluminum foil.
- Refrigerate several hours or overnight.
- Turn pat? out of mold and garnish with lemon slice, if desired.
Serve with cornichons, mustard and crackers or crusty french bread.