Chicken Liver and Apple Tartine | Celia's Gourmet Foods Cookbook

Chicken Liver and Apple Tartine

POULTRY 81 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Chicken Liver and Apple Tartine
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Chicken Liver and Apple Tartine

For this rustic French tartine, a slice of toasted country bread is topped with chicken liver and apple pâté, forming a hearty appetizer or lively snack. The pâté keeps well for a couple of days; you'll find the flavor mellows over time.

Ingredients

Directions

  1. Rinse and drain the livers and pat dry with paper towels. Cut each liver into 2 to 3 pieces, trimming and discarding the membranes and any greenish patches. Set aside.
  2. In a frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the livers, sprinkle with salt and pepper to taste and fry just until they start to brown on 1 side, about 1 minute. Turn the livers, reduce the heat to medium and cook until the other side is browned but the center is still pink, 2 to 3 minutes. Transfer the livers to a food processor or blender; set aside.
  3. Return the pan to medium heat, add the apple and shallots and saute, stirring occasionally, until the apples are tender and browned, 3 to 5 minutes. Transfer the apple mixture to the processor and add the vinegar. Cut the remaining 2 tablespoons butter into pieces, add to the mixture and puree until smooth. Season with salt, pepper and vinegar to taste. Transfer the pâté to a bowl, cover tightly and refrigerate for at least 2 hours and up to 2 days.
  4. To serve, toast the bread then spread the pâté on the warm bread and top with radishes.

Chicken Liver and Apple Tartine



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Chicken Liver and Apple Tartine

For this rustic French tartine, a slice of toasted country bread is topped with chicken liver and apple pâté, forming a hearty appetizer or lively snack. The pâté keeps well for a couple of days; you'll find the flavor mellows over time.

Ingredients

Directions

  1. Rinse and drain the livers and pat dry with paper towels. Cut each liver into 2 to 3 pieces, trimming and discarding the membranes and any greenish patches. Set aside.
  2. In a frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the livers, sprinkle with salt and pepper to taste and fry just until they start to brown on 1 side, about 1 minute. Turn the livers, reduce the heat to medium and cook until the other side is browned but the center is still pink, 2 to 3 minutes. Transfer the livers to a food processor or blender; set aside.
  3. Return the pan to medium heat, add the apple and shallots and saute, stirring occasionally, until the apples are tender and browned, 3 to 5 minutes. Transfer the apple mixture to the processor and add the vinegar. Cut the remaining 2 tablespoons butter into pieces, add to the mixture and puree until smooth. Season with salt, pepper and vinegar to taste. Transfer the pâté to a bowl, cover tightly and refrigerate for at least 2 hours and up to 2 days.
  4. To serve, toast the bread then spread the pâté on the warm bread and top with radishes.

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