Prep 45 mins
Cook 16 mins
An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking. Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!
- 6 tablespoons salted butter
- 1⁄2 cup onion, chopped
- 1⁄4 cup parsley, fresh
- 1 lb chicken liver, cleaned & halved
- 1⁄4 cup cognac
- 2 -4 tablespoons heavy cream
- 1⁄4 lb sweet butter (1 stick)
- 1 teaspoon sherry wine
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon garlic powder
- In a large skillet, melt 1/2 the salted butter.
- Finely chop the parsley
- Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
- Spoon the onion/parsley mixture into the blender.
- Using the same skillet, melt the remaining salted butter.
- Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
- Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
- Spoon the livers into the blender along with the onion/parsley mixture.
- Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
- Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
- Gradually adding the slices of the sweet butter. Stop and stir down as required.
- Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
- Cover tightly with plastic wrap and refrigerate.
- Pate should be served well chilled.