Chicken Liver Pate With Apples and Brandy

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
  • 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.
  • 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.
  • When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
  • Love of Eating.
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