Chicken Liver Pate

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

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 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

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.