Chicken Liver Pate

1 lb 2 oz chicken livers, cleaned, sinew removed
12 fl oz milk, or as needed for soaking
.375 oz salt
1/8 t tinted curing mix (TCM)
6 oz fresh fatback, sut into medium dice
1 1/4 oz minced shallors
1.5 garlic cloves, minced
1 t ground white pepper
.375 t ground allspice
.375 t dry mustard
1 oz fresh white bread crumbs
.75 fl oz sherry
2 1/4 oz bread flour
1/2 T powdered gelatin
2.5 eggs
4.5 fl oz heavy cream

1.Soak chicken livers in milk with 2 1/4 (x 1/2) t salt and the TCM for 12 to 24 hours. When ready to use, drain well and pat dry with paper towels.

2.Puree all ingredients except the cream in a blender to a smooth, loose paste.

3.Pass through a wire-mesh strainer into a stainless-steel bowl.


4.Stir in the cream.

5.Refrigerate the mixture for 2 hours.

6.Pour into a terrine mold lined with plastic wrap, cover, and poach in a 170 water bath in a 300 oven to an internal temp of 165, about 45 minutes to 1 hour.

7.Remove from the oven and let cool at room temp for 30 minutes.

8.Press with a 1 lb weight and refrigerate overnight before unmolding and slicing