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Name: Chicken Liver Pate with Fig Preserves
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 1/3 c Fig preserves; (available at; 1 lb Chicken livers; trimmed; Toast points or water; 1/4 c Tawny Port; 1 Stick unsalted butter; (1/2; ; shops and; ; somesupermarkets),; ; accompaniment; 3 lg Onions; (about 3/4 pound),; ; chopped fine; 1/4 ts Allspice; ; specialty foods; ; chopped

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INGREDIENTS

1 tb Fresh Lemon Juice
1/3 c Fig preserves; (available at
1 lb Chicken livers; trimmed
Toast points or water
1/4 c Tawny Port
1 Stick unsalted butter; (1/2
; shops and
; somesupermarkets),
; accompaniment
3 lg Onions; (about 3/4 pound),
; chopped fine
1/4 ts Allspice
; specialty foods
; chopped

Servings

INSTRUCTIONS

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

NOTES

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Chicken Liver Pate with Fig Preserves

1 tb Fresh Lemon Juice
1/3 c Fig preserves; (available at
1 lb Chicken livers; trimmed
 Toast points or water
1/4 c Tawny Port
1 Stick unsalted butter; (1/2
 ; shops and
 ; somesupermarkets),
 ; accompaniment
3 lg Onions; (about 3/4 pound),
 ; chopped fine
1/4 ts Allspice
 ; specialty foods
 ; chopped

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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Nutrition

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Serving Size: 1 Serving (536g)
Recipe Makes: 1 servings

Calories: 103
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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