Chicken Liver Pate is a glorious appetizer not often made in the United States, though incredibly popular in Europe. It pairs perfectly with Red Onion Marmalade. Hardly a great restaurant in England or France fails to offer a version of this fabulous delicacy.
- 7 Tablespoons softened butter, divided
- 1 1/3 pounds chicken livers; (to make 1 generous pound - cleaned)
- black pepper, freshly ground
- nutmeg, freshly grated
- 2 Tablespoons Brandy
- Cut away any greenish stained liver, as even a scrap will make the pate bitter, and pull away from its connecting threads.
- Heat 1 tablespoon butter in a non-stick frying pan until just foaming. Add half the livers and saute quickly until golden brown on each side and still quite soft in the middle. Remove livers to plate. Add another tablespoon butter and saute remaining livers the same way until golden brown.
- Return first batch of livers to pan with second batch, increase heat and add brandy. Ignite brandy with a match, tilting pan to spread flames. They will die out quickly.
- Add a little salt, pepper and grated nutmeg.
- Transfer livers to food processor and incorporate remaining butter. Process until fully blended.
- Check seasoning.
- Portion into ramekins and refrigerate at least two hours or overnight, covered until ready to serve.
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