Chicken Liver Postej

Nina la Danoise's Note:

Yummy rustic chicken liver pate. Serve warm with little cornichons and toasted bread and salad.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 1 lb chicken liver
• 1 ounce smoked turkey bacon
• 1 small shallot , finely chopped
• 1⁄3; cup port wine or 1⁄3; cup cognac
• 2 eggs
• ¼ teaspoon allspice , ground
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 cup milk , boiling

Directions:

1. Blend everything except the milk in a food processor. Pour into bowl and add the milk. Bake in ramekins in bain marie for 1-1 1/2 hour at 300F convection until set as a loaf. Serve warm. Can be frozen.

Reviews

[IngridH]

This is a very nice, very easy to make pate. I cut the recipe in half, as I'm the only one in the house that likes it, and used a very small loaf pan to bake it in. The cooking time was perfect. I used cognac, as I didn't have any port on hand; while it's good, I think I'll use port the next time. I loved how easy this was to put together, and that it isn't as full of fat as the other recipe I make. I haven't tried freezing yet, but this made enough that I definitely will. Made for PAC, Spring 2010.