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.