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Chicken Liver Pate

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Tested Till Perfect

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

Servings: 2 cups

Ingredients:

Nutritional Info
Per 1 tbsp -
15 mL : about -
cal 40
pro 2 g
total fat 1 g
sat.fat 1 g
carb 4 g
fibre trace
chol 50 mg
sodium 53 mg
% RDI: -
iron 7%
vit A 54%
vit C 5%
folate 25%

Preparation:

Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.

Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 minutes. Remover from heat. Add brandy; scrape into food processor.

Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.

Additional Information


Source

Holiday Best: 2005



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