Chicken Liver Pâté
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Chicken Liver (trimmed)1 cup
Onion (minced)2 tbsp
Brandy1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 tsp
Cayenne PepperDirections:
1
Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes
2
Drain chicken livers; cool
3
Melt 1/4 cup butter in heavy large skillet over medium-high heat
4
Add onion and sauté until tender, about 5 minutes
5
Add brandy and bring to boil
6
Remove from heat
7
Cool completely
8
Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor
9
Add allspice, nutmeg and cayenne pepper and process mixture until smooth
10
Season to taste with salt and pepper
11
Transfer to serving bowl
12
Refrigerate at least 1 hour
13
(Can be prepared 2 days ahead
14
Keep refrigerated
15
) Garnish pâté with lemon slices and watercress
16
Serve pâté with crackers and baguette slices
17
Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes
18
Drain chicken livers; cool
19
Melt 1/4 cup butter in heavy large skillet over medium-high heat
20
Add onion and sauté until tender, about 5 minutes
21
Add brandy and bring to boil
22
Remove from heat
23
Cool completely
24
Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor
25
Add allspice, nutmeg and cayenne pepper and process mixture until smooth
26
Season to taste with salt and pepper
27
Transfer to serving bowl
28
Refrigerate at least 1 hour
29
(Can be prepared 2 days ahead
30
Keep refrigerated
31
) Garnish pâté with lemon slices and watercress
32
Serve pâté with crackers and baguette slices