This smoked orange pate is lovely accompaniment for Lillet, a fragrant French apertif wine lightly flavored with orange.
Lillet is always served chilled. Although both red and blonde Lillet are available, blonde is always used in mixing cocktails unless red is specifically designated.
Apertifs, Card 25 contains two drinks and one recipes. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA
3 2/3 jiggers chilled blonde Lillet
1 orange peel, 1 1/2 inches long
Pour chilled Lillet into 6-ounce stemmed wine glass. With one hand, light match; with other hand, squeeze orange peel. As oil exudes from peel, touch lighted match to it. Oil will go “pfft” as it ignites. Drop peel immediately into glass and serve.
Bitter Burnt Orange
Place 1 dash orange bitters in bottom of glass and add Lillet; proceed as above.
1 jigger blonde Lillet
1 jigger gin
Stir well with ice; strain into cocktail glass. Garnish with orange peel.
Smoked Orange Pate
- 1/2 cup minced green onion
- 1/4 cup butter
- 1 pound chicken livers chopped
- 1 tablespoon orange peel grated
- 1/4 teaspoon orange bitters
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream
- 2 egg yolks
Saute minced onion in butter until tender; do not brown. Add chicken livers. Cook, stirring constantly, until red juices cease to run. Remove from heat. Preheat oven to 300.
Pass mixture through sieve or food mill, or puree in blender or food processor. Add orange peel, bitters, liquid smoke, salt, pepper, and nutmeg.
Mix cream and egg yolk together lightly with fork. Stir into chicken liver mixture. Grease small earthenware casserole and fill with pate. Cover with wax paper and secure.
Bake one hour or until knife inserted in center comes out clean. Remove wax paper. Garnish with parsley or whole-wheat crackers. Serve cold with Melba toast or whole-wheat crackers.
Makes about 2 cups pate.