Chicken Liver Pâté
3/4 cup chopped scallions
1 clove garlic, minced
1/2 lb unsalted butter, divided
1 lb chicken livers
3 Tbs cognac or brandy
1/8 tsp thyme
1-1/2 tsp dry mustard
salt & pepper to taste
In a large skillet, sauté scallions and garlic in 3 Tbs butter over medium heat until translucent. Remove from pan and reserve.
Add 2 Tbs butter to pan and sauté livers a few at a time until cooked but still slightly pink inside. When all livers are cooked, return them to the pan and add cognac. Remove pan from the heat source, carefully ignite the cognac and flambé until flames subside.
Remove from pan and process in food processor until smooth. Blend in remaining butter, spices and onion mixture and process until smooth. Season with salt and pepper to taste.
Pour pâté mixture into a mold of your choice and chill until firm. Unmold onto platter and serve with toast points.
1 clove garlic, minced
1/2 lb unsalted butter, divided
1 lb chicken livers
3 Tbs cognac or brandy
1/8 tsp thyme
1-1/2 tsp dry mustard
salt & pepper to taste
In a large skillet, sauté scallions and garlic in 3 Tbs butter over medium heat until translucent. Remove from pan and reserve.
Add 2 Tbs butter to pan and sauté livers a few at a time until cooked but still slightly pink inside. When all livers are cooked, return them to the pan and add cognac. Remove pan from the heat source, carefully ignite the cognac and flambé until flames subside.
Remove from pan and process in food processor until smooth. Blend in remaining butter, spices and onion mixture and process until smooth. Season with salt and pepper to taste.
Pour pâté mixture into a mold of your choice and chill until firm. Unmold onto platter and serve with toast points.
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