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In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it saute the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pate, covered, for 5 hours, or until it is firm. The pate may be made 4 days in advance and kept covered and chilled. Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pate with the toast points or water biscuits. Gourmet December 1991
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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 92.6mg||2 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.4g|
|Protein 0.3g||0 %|
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Calories per serving: 103
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