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Poultry, Umbles And Ham Paste
Ingredients1/2 lb Chicken Livers 1 lb Ham 2 tablespoons Butter 1 Shallots 1 tablespoon Parsley 3 lb lightly boiled Chicken Salt And Pepper Ground Cloves Allspice 1/2 pint Chicken Stock Melted Butter |
MethodCut chicken livers and ham into small pieces, melt 2 tablespoons of butter, fry chopped shallot lightly, then the liver and ham and 1 tablespoon of chopped parsley. Stir frequently, season to taste, pour off the fat, mash or liquidise the liver. Cut lightly boiled chicken into thin slices, season with salt and pepper, a pinch each of ground cloves and allspice. Grease a deep dish, then put a layer of chicken, then liver, and then ham and shallot, ending with liver when the dish is full. Pour 1/2 pint chicken stock over, cover the dish and bake in the oven in a dish of water, for 2 hours. When cold, press down with a spoon, cover with melted butter and chill. Serve cold, like a terrine. |
Remarks
Mentioned by Doug Aiton, as an interesting menu item at Mietta's, in the Sunday Press, September 10, 1978.
"Poultry, umbles and ham paste (Chicken, ham and chicken livers with spices and shallots cooked in a terrine then chilled, sliced and served with toast and Cumberland sauce) $4.90
Features, in the same year on a September Spring menu at $4.90
Chicken Pudding In Butter Crust
Chicken layered with a chicken liver & ham stuffing cooked over a water bath & served cold
Hindle Wakes
Chicken layered with a chicken liver & ham stuffing cooked over a water bath & served cold
Maxime's Curried Apricot And Fresh Mint Soup
Chicken layered with a chicken liver & ham stuffing cooked over a water bath & served cold
Poultry, Umbles And Ham Paste
Chicken layered with a chicken liver & ham stuffing cooked over a water bath & served cold
Stephen's Chicken Pie
Chicken layered with a chicken liver & ham stuffing cooked over a water bath & served cold