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Creamy Chicken Liver Pâté

Posted by on Jan. 3, 2010 at 5:18 PM
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Creamy Chicken Liver Pâté
  =========================
    10 to 15 peppercorns
    2 allspice berries
    1 clove
    4 coriander seeds
    1/2 cup butter
    1 onion, chopped
    1 pound chicken livers
    Salt
    1/3 cup cream
    1 to 2 tablespoons brandy
    Bread or crackers for serving

1. In a spice grinder or clean coffee grinder, combine peppercorns,
    allspice, clove and coriander seeds; grind until fine and set
    aside.

2. Melt 2 tablespoons butter in a skillet over medium-high heat; when
    foam subsides, add onion and cook until softened, about 3 to 4
    minutes. Add livers to pan and sprinkle with salt; cook livers on
    one side until they begin to brown, about 2 minutes, then flip
    them and cook the other side. Be sure to keep heat relatively high
    so that the outside of livers sears and inside stays pink.

3. Put onion, livers and their buttery juices into a food processor
    or blender with remaining butter, the cream, spices and brandy.
    Purée mixture until it is smooth; taste and adjust seasoning.

4. Put pâté in a terrine or bowl, smooth top and put in refrigerator
    for 2 to 3 hours or until fully set. Serve pâté with bread or
    crackers.

 


 


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by on Jan. 3, 2010 at 5:18 PM
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