Chicken Liver Pate

evelyn/athens's Note:

A great-tasting pate that is surprisingly east to make.

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 12

• 1 lb chicken liver , trimmed and halved
• 1 cup milk
• 2 tablespoons minced shallots
• 1 clove garlic , minced
• 1⁄8; teaspoon dried thyme , crumbled
• 1 ¼ cups madeira wine
• 1 ¼ cups ruby port
• 2 tablespoons brandy
• 2 large eggs , plus
• 2 large egg yolks
• 1 ½ cups clarified butter , cooled to lukewarm

Directions:

1. In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
2. Force through a fine sieve into a bowl.
3. In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
4. Cook over high heat until reduced to about 1/3 cup; let cool.
5. Preheat oven to 300 degrees F.
6. Butter an 11 x 3 x 2 inch loaf pan.
7. Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
8. Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
9. Remove from water, let cool completely, chill overnight.
10. Run a knife around edge of pan and unmold onto a platter lined with parsley.
11. Serve with an interesting variety of crackers, toast points and black bread.

Reviews

[IngridH]

This was very good, and suprisingly easy to make. The only substitution I made was to use tawney rather than ruby port, which may account for my only issue with this- it was a bit sweet. Not enough to stop me from eating it, just enough to notice "hmm, this is a little sweeter than I'd really prefer". I ct the recipe to 3/4 (because the package of livers I bought was 3/4 lb). Zaar then told me to use 1 1/2 eggs plus 1 1/2 egg yolks, which was kind of silly, so I used I whole egg and two yolks. I cooked it in 2 foil pans (6 x 3 1/4 x 2). Very nice creamy texture, pretty pink color, and very yummy on a good piece of french bread. If you like pate, you need to try this recipe. Made for ZWT5 by one of the Cooks with Dirty Faces.