Recipe by evelyn/athens
A great-tasting pate that is surprisingly east to make.
Top Review by 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.
- 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 1⁄4 cups madeira wine
- 1 1⁄4 cups ruby port
- 2 tablespoons brandy
- 2 large eggs, plus
- 2 large egg yolks
- 1 1⁄2 cups clarified butter, cooled to lukewarm
Directions See How It's Made
- In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
- Force through a fine sieve into a bowl.
- In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
- Cook over high heat until reduced to about 1/3 cup; let cool.
- Preheat oven to 300 degrees F.
- Butter an 11 x 3 x 2 inch loaf pan.
- Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
- 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.
- Remove from water, let cool completely, chill overnight.
- Run a knife around edge of pan and unmold onto a platter lined with parsley.
- Serve with an interesting variety of crackers, toast points and black bread.