Chicken Liver Pate

Recipe by evelynathens
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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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