Pâté of the Month:
Chicken Liver Mousse
This mousse style pâté features a velvety chicken texture and traditional New York deli style flavor. Made with chicken liver and a dash of sherry, its refined taste and texture spreads like butter.
Mousse is a French term that means "froth" or "foam" and the Chicken Liver Mousse paté is a rich yet delicate treat that is also spreadable . It can be enjoyed alone on bread and with simple vegetable accompaniments. Try serving it on a warm bagel with sliced cornichons – the crisp and savory zest of the cornichons makes a great pair with the smooth and flavorful chicken texture.
Chicken Liver Mousse can also be used to make sinfully delicious recipes - like Beef Wellington! This famous dish features a tender beef fillet covered with paté and a mixture of sautéed mushrooms, shallots, onions and herbs. The covered beef is wrapped in pastry and baked to a golden brown.
Beef Wellington is a rich, satisfying entree often featured on the menus of high-end restaurants. But the dish is surprisingly easy to make at home, especially with Alexian Pâté and premade puff pastry dough.
Alexian Pâté Beef Wellington Recipe
1 Package of Alexian Chicken Liver Mousse
1 Store-bought pastry
2 lb beef fillet
1 lb mushrooms
1 onion
3 oz butter
To make, simply sear the beef on all sides and roast at 375 for about a half hour. While the beef cooks, sauté the mushroom and onions in butter until soft. Remove the beef and coat with a generous portion of Alexian Chicken Liver Mousse . Add a layer of the mushroom mixture on top and then wrap the whole thing in the puff pastry. Put it back in the oven until golden brown. Yummm !
Serve with potatoes, peas, carrots and a full bodied red wine.
Bon Apetit!