 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious Ingredients:
1 small onion |
1/2 lb chicken liver |
1/3 cup chicken broth |
1/4 teaspoon ground allspice |
3 tablespoons unsalted butter, softened |
1/2 teaspoon cognac, to taste |
1/2 teaspoon salt |
3 tablespoons well-chilled heavy cream |
crackers or toast |
Directions:
1. Thinly slice onion.
2. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
3. Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
4. To facilitate cooling, transfer pâté to a plate and spread.
5. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
6. In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
7. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
8. Serve pâté with crackers or toasts.
|
|