Squab Liver Pate


Serves 10-12


Ingredients for Squab Liver Pate
1 lb Squab Liver
(substitute chicken liver if needed)
1 cup (packed) Shallots, sliced
4 tbsp Butter
2 large sprigs fresh Thyme
4 Bay Leaves
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp InstaCure (curing salt)
1/2 cup Madeira
1/2 cup Brandy
Ingredients To Finish
2 tbsp Heavy Cream
1/4 pound softened Butter
1/4 cup Madeira

Method for Squab Liver Pate

• Clean livers of connecting tissue.
• Sauté livers, shallots, butter, herbs, salt, pepper and InstaCure. Add brandy and 1/2 cup of Madeira.
• Continue sautéing until reduced and almost dry. Remove bay leaves and thyme. Let cool 10 minutes.
• Puree in food processor. Add ingredients listed for finishing and blend.
• Transfer mixture into loaf pan or mold. Cover and refrigerate minimum of 1 1/2 hours before serving.
• Served with toasted baguette slices.

192 East Bay Street, Charleston, SC, 29401