Chicken Liver Pate
I have been making liver pate for two friends for Christmas for years. I served it at our wedding. It is always in demand at my house. And if you like pate, this is a good one. This recipe makes a 3 pound pate, just the size I need for a party. Bake it in small or large terrines.
2 pounds chicken liver, trimmed of membrane and patted dry
2 sticks butter
1 onion, caramelized
1/2 cup brandy
2 cups fresh bread crumbs
3 eggs
1 cup cream
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Caramelize onions in 1 stick butter until golden brown. Remove onions and set aside. Saute livers until just brown on outside and very pink in the middle. Deglaze the pan with brandy. Prepare bread crumbs in the food processor and place in a large bowl. Puree onions, livers, pan juices, cream and eggs together adding the other stick of butter. Pour over bread crumbs and combine thoroughly. Check seasoning and pour into well buttered pans or terrines. Place pans in large baking pan of water, cover and place in 325 degree oven and bake for about an hour, depending on the sizes of the pans. Remove from the oven and cook 5 minutes. Meanwhile, cut corrugated cardboard the size of the top of each pan. Coat is with butter or cover with foil. While the terrines are still warm, place cardboard on top and weight down with a can of food. When cool, refrigerate. When ready to serve, place on a platter and garnish with cornishorns; serve with toast points or water crackers.