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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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