Chicken Liver Pate

12 Servings
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Chicken Liver Pate Ingredients

3 tb Butter	4 tb Heavy cream
1/2 c Onion; chopped fine	10 tb Butter; softened
2 tb Shallot; chopped fine	1 ts Lemon juice
1 sm Tart apple; peeled,	1 1/2 ts Salt
3 tb Butter	1/4 ts Pepper
1 lb Chicken liver; halved	2 tb Truffles; chopped fine
1/4 c Calvados/applejack	1/4 lb Butter; clarified

Instructions for Chicken Liver Pate

Date: Tue, 5 Mar 1996 01:16:40 -0500 From: SEEDYONE@aol.com Clean livers carefully, cutting away any green/brown spots, then wash quickly under cold runnunig water & pat dry. Cut in half. In large heavy frying pan, melt butter. Add onion & shallot & cook over moderate heat for 5-7min, stir now & then, til onion is soft & lightly colored. Mix in apple & cook 3-4min longer. When soft enough to mash w/spoon, Transfer to blender/processor. In same pan, melt second butter, over brisk heat. As foam subsides, add livers. Over high heat, turn with wooden spoon about 3-4min. If frozen livers are used, drain off or almost completely reduce excess liquid given off. When quite brown but still pink inside, remove from heat & flame w/warmed calvados/applejack. Let alcohol burn itself out completely. Now add livers & juices to onion-apple mix in blender/processor. Moisten w/1/2 of the cream & blend at high speed, pouring in additional cream if blender clogs. A food mill may be used if no electrical appliance is available. It doesnt matter if liver mix becomes fluid but it must be smooth. W/rubber spatula, scrape into fairly fine mesh sieve over bowl. Rub paste through w/back of spoon & let cool completely. Meantime, cream softened butter by beating, mixing & mashing against side of bowl til absolutely smooth. When paste is cool-AND NO SOONER-beat it, little by little, into butter; if too warm, the butter will melt & give pate oily texture. Stir in throughly lemon juice, salt & a few grindings of pepper. Fold in truffles, if used, & taste for seasoning. Dont be over cautious about salt; since cold deadens flavor, the pate will be less salty than imagined after refrigeration. Pack into crocks/terrines. Smooth top w/spatula & pour enough clarified butter to cover completely. This prevents discoloration & helps prevent spoilage. Refrigerate at least 3-4Hrs, til firm. If sealed w/clarified butter will keep at least 1 week or can be frozen, then thawed in fridge before serving. Garnish w/ring of finely chopped parsley around edge of butter seal. Serve w/french bread, pumpernickel or Melba toast. Source: Michael Fields Cooking School, pp12 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #64 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Apple

Butter

Cream

Lemon

Liver

Onion

Salt

Shallot

Appetizers Chicken Cream Apple Butter Onion Shallot Lemon

for flavor and categorization

I have been making this for years. I do not add the truffles. The only way to improve it? Don't let the neighbors know you are making it so you have some for your self.