Paté de Higadillos de Pollo
Chicken liver pate, red wine onions, country bread
Server Description
A chicken liver paté with red wine braised onions and served with toasted country bread
pronunciation
paw-tay day he-guh-dee-yose day poy-yo
runner description
chicken liver paté
Line up notes
allergies
Dairy
–
Gluten
–
–
ingredients
• 2 slices of bread fillone ½ inch thick
• 3 oz of chicken liver pate.
• 1 tbsp of grain mustard.
• 1.5 tbsp of red wine onions.
• Maldon salt
sourcing
procedure
1. In a plancha or pan with a little olive oil sear the bread until toasted.
2. Spoon the chicken liver pate on the plate.
3. Put some maldon salt on topPlace mustard and onions as pictured.
4. Finish with bread on the other side of the plate.
critical control points
• Make the bread a la minute.
• Make sure the pate is cold
• Make sure the plate is always on the cold side otherwise your pate is going to melt
PACKAGING
Plateware
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