Chicken Liver Pate With Apples and Brandy

You can freeze this pate in small ramekins. Allow to defrost in the refrigerator.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lb chicken liver, cleaned and cut into 1/2 inch pieces
•  salt and pepper
• 1 1⁄2 apples, peeled, cored and grated
• 4  shallots, finely chopped
• 4  tablespoons  finely chopped onions
• 4  tablespoons butter
• 1⁄4 cup cognac
• 2  tablespoons sour cream
• 1⁄4 cup  cream
• 3⁄4 cup butter, softened (1 1/2 sticks)

Directions

1. FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
2. Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
3. In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
4. When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
5. Love of Eating.