Title: Chicken Liver Pate
Categories: Appetizer
Yield: 12 Servings

3 tb Butter
1/2 c Onion; chopped fine
2 tb Shallot; chopped fine
1 sm Tart apple; peeled,
-chopped coarse
3 tb Butter
1 lb Chicken liver; halved
1/4 c Calvados/applejack
4 tb Heavy cream
10 tb Butter; softened
1 ts Lemon juice
1 1/2 ts Salt
1/4 ts Pepper
2 tb Truffles; chopped fine
1/4 lb Butter; clarified

Date: Tue, 5 Mar 1996 01:16:40 -0500

From: SEEDYONE@aol.com
Clean livers carefully, cutting away any green/brown spots, then wash
quickly under cold runnunig water & pat dry. Cut in half.

In large heavy frying pan, melt butter. Add onion & shallot & cook over
moderate heat for 5-7min, stir now & then, til onion is soft & lightly
colored. Mix in apple & cook 3-4min longer. When soft enough to mash
w/spoon, Transfer to blender/processor.

In same pan, melt second butter, over brisk heat. As foam subsides, add
livers. Over high heat, turn with wooden spoon about 3-4min. If frozen
livers are used, drain off or almost completely reduce excess liquid given
off. When quite brown but still pink inside, remove from heat & flame
w/warmed calvados/applejack. Let alcohol burn itself out completely.

Now add livers & juices to onion-apple mix in blender/processor. Moisten
w/1/2 of the cream & blend at high speed, pouring in additional cream if
blender clogs. A food mill may be used if no electrical appliance is
available. It doesn't matter if liver mix becomes fluid but it must be
smooth. W/rubber spatula, scrape into fairly fine mesh sieve over bowl. Rub
paste through w/back of spoon & let cool completely.

Meantime, cream softened butter by beating, mixing & mashing against side
of bowl til absolutely smooth. When paste is cool-AND NO SOONER-beat it,
little by little, into butter; if too warm, the butter will melt & give
pate oily texture. Stir in throughly lemon juice, salt & a few grindings of
pepper. Fold in truffles, if used, & taste for seasoning. Don't be over
cautious about salt; since cold deadens flavor, the pate will be less salty
than imagined after refrigeration.

Pack into crocks/terrines. Smooth top w/spatula & pour enough clarified
butter to cover completely. This prevents discoloration & helps prevent
spoilage. Refrigerate at least 3-4Hrs, til firm. If sealed w/clarified
butter will keep at least 1 week or can be frozen, then thawed in fridge
before serving. Garnish w/ring of finely chopped parsley around edge of
butter seal. Serve w/french bread, pumpernickel or Melba toast.

Source: Michael Field's Cooking School, pp12

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