Chicken Liver Pate

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A great-tasting pate that is surprisingly east to make.

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Ingredients [?]

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  • add   1 1/4 cups ruby port
  • add   1 clove garlic
  • add   2 large eggs
  • add   1 lb chicken livers
  • add   1 1/2 cups clarified butter
  • add   1 cup milk
  • add   2 tablespoons brandy
  • add   1 1/4 cups madeira wine
  • add   1/8 teaspoon dried thyme
  • add   2 tablespoons minced shallots
  • add   2 large egg yolks


  1. In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
  2. Force through a fine sieve into a bowl.
  3. In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
  4. Cook over high heat until reduced to about 1/3 cup; let cool.
  5. Preheat oven to 300 degrees F.
  6. Butter an 11 x 3 x 2 inch loaf pan.
  7. Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
  8. Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
  9. Remove from water, let cool completely, chill overnight.
  10. Run a knife around edge of pan and unmold onto a platter lined with parsley.
  11. Serve with an interesting variety of crackers, toast points and black bread.