Chicken Liver Pate was not 'set'

[lynningva]

Hi
I followed a receipe to the t and prepared the liver mixture and cooked it in a bain marie for 20 mins and then set it in the fridge overnight.

Problem was it wasn't set enough (ie firm enough), can anyone help?

thanks
Lynn

[K. Slink]

Can you show us the recipe? Maybe we can figure something out then...

[lynningva]

After soaking the livers ib milk, make a reduction of shallots, cognac etc, once cooled slightly add in livers, eggs and butter, once butter is all melted, transfer to a blender and then cook in a bain marie in 110 celcius oven for 25 mins.... the taste was superb, but a bit 'unset'..... any ideas. thanks

[K. Slink]

I meant amounts of ingredients--perhaps the recipe wasn't written correctly and there may have been too much of one thing and not enough of another. If the ratio of one ingredient to another is wrong, it won't come out right, no matter how much care you put into following the recipe.
I've had this happen to me in a work situation, where I followed everything to the letter but the pate STILL didn't come out right. Turns out that in transcribing the recipe some wrong amounts of ingredients were given. Once we discovered the mistake the pate was just fine.
It's at least worth a shot to try...

[lynningva]

ok so the details:
300g chicken livers, 3 eggs + 2 egg yolks, 75g butter.
For the reduction - 3T OO, 2 shallots, bunch of herbs, 5 T cognac, 150ml port, 150ml Madeira.

Any ideas?
Thanks

[K. Slink]

My first reaction is too much liquid. Are you using raw eggs in this recipe? Virtually every pate recipe I've seen uses hard boiled eggs, if they use them at all. Also, the amount of liquor seems pretty high to me, too. I'd like to hear someone elses feedback on this...