"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Liver Pate Recipe

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This recipe for Chicken Liver Pate, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Monday, March 2, 2009


3/4 cup unsalted butter (1 1/2 sticks) room temp / divided
4 bacon slices, chopped
1 1/2 cup chopped onion
1 garlic cloves minced
12 oz chicken livers trimmed
1 large Granny Smith apple peeled, cored, cut into 1/4 inch cubes (1 1/3 cup)
1 tablespoon fresh marjoram chopped
2 hard boiled eggs, quartered
2 tablespoons cognac, sherry or bourbon
1 1/4 teaspoon salt
Fresh parsley springs
Rye bread slices

Melt ˝ cup butter in heavy large skillet over medium high heat
Add bacon and sauté until translucent; 3 minutes
Add garlic and stir one minute
Add chicken livers, apple and marjoram
Saute' until livers no longer pink and apple is soft, 8 minutes
Transfer warm mixture to food processor
Add hard boiled eggs, sherry and salt
Puree' until almost smooth
Transfer mixture to fine/medium sieve set over a large bowl
Mix in remaining ˝ cup butter
Season pate to taste with freshly ground pepper
Transfer to small serving bowl
Can be made 4 days ahead, cover and chill
Garnish pate with parsley and serve with toasted rye bread

Number Of Servings:
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