Perfectly topped pots of pate
Asked on 21 Dec 2019 by samokhin
Please, one more question in the Christmas run-up. It is about DUCK LIVER PÂTÉ WITH ARMAGNAC or CHICKEN LIVER PATE WITH COGNAC.
I am just wondering if it is better or necessary to separate butter from the milk solids (the white part).
All the Best wishes,
Delia doesn’t worry about clarifying the butter for the top of the pate but yes of course you can gently melt the butter, skim away any froth and then spoon out (or carefully pour off) the clear yellow fat and leave milk solids at the bottom of the pan.
Great! Thank you! It is easier to do.