Czech Christmas Shells
This delicious Chicken Liver and Pork Pâté recipe is a rich and flavorful dish perfect for entertaining or special occasions. With a mix of tender pork, creamy chicken livers, and savory anchovies, this pâté is a true indulgence for your taste buds. The combination of ingredients creates a velvety smooth texture with a subtle tang from the lemon juice and white wine. Baked to perfection in scallop shells or ramekins and served warm, this pâté makes for an elegant appetizer or a delightful addition to any meal.
— Constant Cookbook
Ingredients
- SHELL FILLING
- 500g chicken livers
- 1.2kg lean pork (shoulder or leg)
- 2 tins of anchovy filets
- 120g unsalted butter
- 4 tbsp plain flour
- 4 large egg yolks
- Juice from half a lemon
- 200ml dry white wine
- Salt
- Pepper
- SHELL OR RAMEKIN COATING
- Unsalted butter
- Dried breadcrumbs
Instructions
- Boil the pork without salt until cooked - around 1 hour for a kg. Remove from the liquid and chop the meat up.
- Add the chicken livers to the liquid and cook through. Remove from the stock.
- Make a roux with the butter and flour, and then add the liquid stock - sufficient to make a thick sauce.
- Chop up the livers, meat and anchovies keeping the mix relatively coarse.
- Once the sauce is cold, add the 4 egg yolks and stir them through thoroughly.
- Add the meat and anchovies to the sauce, together with the lemon juice.
- Add white wine, salt and pepper to taste.
- Leave overnight, and readjust the seasoning as required.
- Take the scallop shells (or ramekins if using these), and butter them thoroughly. Cover the buttered surface with dried breadcrumbs before filling the shells with a generous amount of the pate mix.
- Finish with a small knob of butter, then place on baking sheets into the oven, 220C / fan 200C / gas 7, for 15 to 20 minutes. Serve immediately.
Yield
Serves 10
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