"Carnivore269" > wrote in message
om...
>
> Do you have a decent recipe for chicken liver pate'?
>

I just made this one, from Joy of Cooking...outstanding.

1/4 lb butter, cut into small pieces and put in freezer

2T butter, melt in large skillet, add
2 large shallots, finely chopped, sauté until soft and
slightly browned. Add
1 small Golden Delicious apple, cored, peeled and
grated, stir for a few minutes until softened. Put
mixture into food processor.

In same pan melt 1T butter over high heat, when foam
subsides add 1 lb chicken livers, trimmed, halved, etc.
Season with s&p, sauté until browned on outside but
still pink in center. Remove from heat, pour in
3T Calvados or Cognac, ignite and return to heat until
flames subside. Put into food processor with apple
mixture. Add
2T heavy cream, process until smooth, with machine
running add pieces of cold butter one at a time. Adjust
seasonings, cool and serve.

I added Armagnac instead of the specified brandy but
next time will use Cognac for the flavor variety. I also
deglazed the pan after putting the livers into the processor.

This is very very good.

pavane