Pate En Croute

It had been a few weeks since I had done some serious cooking, like some expressive time consuming cooking. So I decided to go head long into a pate en croute, which according to Michael Ruhlman “is the most difficult and most luxurious way” to do a fine textured pate. I did a chicken liver mousse en croute, but since it was my first attempt, I took the added step of the pate dough out and replaced it with store bought pie dough. I made a sizable batch of chicken liver mousse and got a few pie doughs to experiment, and the first one came out damn good! The second time around I will par bake the portion of the crust that lines the ramekin, and I also plan to inlay something special. Pictured above chicken liver mousse en croute with house pickled onions, rhubarb, and fennel.

About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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