Pâté de foie gras pie | Sherlock Holmes
  • 1 pound /0.5kg chicken livers
  • milk
  • fortified wine (sherry preferably)
  • 0.5 pound / 250g lard
  • 1 spring onion (or shallot) finely chopped
  • ½ cup button or similar mushrooms, finely chopped
  • 1 tsp salt
  • pinch of pepper
  • ⅓ tsp Pate Spice (see below for the mix)
  • sprig of thyme, finely chopped
  • 1 small bay leaf
  • 4 tbsp gelatine powder (or 4 sheets)
  • 2 cups beef stock
  • 2 tbsp fortified wine
  • 2 tbsp brandy
  • ½ cup thickened/heavy cream
  • Baked pie shell
Pate Spice
  • 6 bay leaves
  • 1 tbsp thyme
  • 1 tbsp ground coriander seed
  • 1 tbsp cinnamon
  • ½ tbsp cloves
  • 1 tbsp nutmeg
  • 1 tbsp ginger
  • 1 tbsp mace
  • ½ tbsp ground black pepper
  • ½ tbsp white pepper
  • ¼ tsp cayenne
  1. Mix the pate spices together in a blender.
  2. Rinse the chicken livers, then place in a large bowl and cover with milk. Wrap with cling wrap and place in the fridge for 24 hours.
  3. hours later, remove from the fridge, and rinse the chicken livers well. Wash out the bowl, then place the livers back in the bowl and cover with fortified wine (the sherry type). Let sit in the fridge for another 24 hours.
  4. In a frying pan, melt the pork fat (lard/ bacon fat).
  5. Add the chicken livers and sauté. They need to be cooked but not overdone. The book recommends leaving them 'pink', however while there was still a tinge of pink, I made sure the insides were cooked/ not red.
  6. Remove the livers from the pan.
  7. In the leftover fat in the pan, sauté the spring onions and mushrooms. Stir in the spices and herbs.
  8. Remove from heat and let cool. Stir in with the livers and puree all in a blender.
  9. In a saucepan, stir together the beef stock and gelatine over medium heat. Continue stirring until the gelatine has dissolved.
  10. Turn off heat and add in the fortified wine, brandy and thickened cream.
  11. Pour into the baked pie shell and place in fridge until firm.
Lard is pork fat. So if you can't find lard, buy the bacon with a thick streak of fat next to the meat (streaky bacon). Cut off the meat and cook for a meal later, and use the fat.
Was the bay leaf supposed to stay in or out? I'm not sure, so I pulled it out. I figured it would have infused enough flavour in.
Recipe by In Literature at https://www.inliterature.net/by-book/sherlock-holmes/2015/07/pate-de-foie-gras-pie-sherlock-holmes.html