I buy chicken livers by the pound so after using 4 oz. for the Bolognese Sauce recipe, I decided to make pate. Pate freezes beautifully and I made this recipe into three ramekins. It is a great thing to have on hand for a spontaneous hors d’oeuvres!
3/4-1# chicken livers (or duck, turkey or goose)
6 T+ Butter
2 T. Brandy
2 T. Port or Madeira
1/2 clove garlic
salt and pepper
Clean the livers and pare off any parts that look greenish. Melt 2 T. butter in a frying pan and put in the livers, cook gently for 5 minutes. They must remain pink inside. Take them from the pan and into the food processor, and process. To the butter in the pan, add the brandy and let it bubble, add the port or madeira and cook one minute. Add a half clove of garlic, salt and pepper and a small pinch of thyme to the livers. Add the butter mixture and puree with 4 T. fresh butter. When smooth, taste for seasonings. You can add more butter to lighten the liver taste. Pour into earthenware crock or dish and refrigerate or freeze.
I just bought At Elizabeth David’s Table compiled by Jill Norman and it is chock full of fabulous recipes. Elizabeth David is a very interesting cook in England in the 50′s. All of her books are classics but this is my favorite. Today I made her mushroom soup, bolognese sauce and pate and they are all delicious! I was most interested in her bolognese sauce as it had pancetta, ground beef and chicken livers in it and only 3 T of tomato paste. It is a lovely recipe and made enough for a pound of pasta. I froze half of the bolognese as there are only two of us.
3 oz. pancetta or prosciutto, chopped
1 onion, chopped into small dice
1 carrot, chopped into small dice
1 stalk of celery, chopped into small dice
8 oz. lean ground beef
4 oz. chicken liver, chopped
3 T. tomato paste
3/4 cup dry white wine
salt and pepper
1 1/2 cups meat stock or water,
optional 1 cup heavy cream or milk
freshly grated parmesan
Cut the pancetta or prosciutto into very small pieces and brown them gently in a medium saucepan with 1 T. butter. Add the diced vegetables and brown, stirring occasionally. When the veg has browned add the ground beef and stir it over and over until browned. Add the chopped chicken livers and tomato paste, and then the wine. Season with salt (having ‘regard to the saltiness of the prosciutto or pancetta’) pepper and a scraping of nutmeg. Add the meat stock or water. Cover the pan and simmer gently for 30-40 minutes. Some Bolognese cooks add at the last 1 cup of heavy cream or milk to the sauce, which makes it smoother. When the ragu is served with spaghetti, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce. Add a good piece of butter before serving. Serve with freshly grated parmesan