Chicken Livers: Country Pate Platter from Beckett's Table
|The colorful and rustic country pate platter from Beckett's Table.|
This week: The Country Pate Platter served up by Beckett's Table.
|A smooth and savory meatloaf substitute? Pate from Beckett's Table.|
(bite into all the juicy details after the jump)
|Pates and terrines can be more than just ground liver paste.|
Tastes Just Like: A finer, more delicate meatloaf. A country-style pate is not as smooth as a foie gras pate, and has larger ground bits of meat held together by a binding agent, very reminiscent of a meatloaf.
|From fine-ground foie pate to a more rustic country-style pate.|
You Know It's Cooked Improperly When: You have cooked your livers to the point where they take on a sickly grey color. They will be gritty and dry at this point, so it's important not to make your ingredients scream during preparation. Also, for a country-style pate you don't blend the whole damn thing into a fine paste. A bit of textural interest makes all the difference.
Always been a DIY-er? There are plenty of recipes online to help you cut your teeth on a variety of pates and terrines, but liver plus bacon does not equal a good pate, so use caution when searching for a decent recipe. Find a country pate recipe that uses fowl livers, dark fowl meat (the juiciest cuts), and straight up fat (it's good for you). In addition to your baguette or crackers, serve the pate with capers, cornichons, large flakes of dry cheese, and some coarse ground mustard. Bon appetite!
Know of some offal that we just have to try? Let us know in the comment section.