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.
- Portion size 2 servings
- Credits : Holiday Best: 2005
Ingredients
Brandied Currant Sauce:
Method
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.
Nutritional facts 15 mL : about
- Sodium 53 mg
- Protein 2 g
- Calories 40.0
- Total fat 1 g
- Cholesterol 50 mg
- Total carbohydrate 4 g
%RDI
- Iron 7.0
- Folate 25.0
- Vitamin A 54.0
- Vitamin C 5.0
