Sunday, December 18, 2011

Chicken Liver Paté with Brandy

Last night, I made this paté recipe to wrap around Beef Wellington. If you’d like a change from the usual holiday fare, Beef Wellington is a superb choice. 

Chicken Liver Paté with Brandy:
1 tbsp. butter or margarine
1-½ lb. chicken livers, coarsely chopped and drained
2 tbsp. mayonnaise
1 tbsp. lemon juice
2 tbsp. butter or margarine, softened
1 tbsp. finely chopped onion
1 tbsp. finely chopped celery leaves
8 to 10 drops hot sauce such as Tabasco
½ tsp. dry mustard
½ tsp. salt, or to taste
½ tsp. pepper, or to taste
2 tbsp. brandy (optional)
Melt butter or margarine in skillet over medium heat. Wash chicken livers under cold, running water, blotting dry. Add to hot skillet, stirring constantly until no pink remains, about 5 min. Cool slightly. Press through meat grinder. Combine ground chicken livers with remaining ingredients, blending until smooth and no lumps remain. 
If using as an appetizer, press into a mold, cover, and refrigerate several hours, allowing flavors to mellow and blend. Garnish with parsley and serve with baguette or crackers. If using in Beef Wellington (posted Dec. 19, 2011), compress into a ball, wrap in cello, and refrigerate at least three hours before use. Proceed as Wellington recipe directs. Makes about 2 cups.

Pour chopped chicken livers into hot, buttered skillet
Cook until no pink remains, about 5 min.
While I prepared the livers, Ron
combined the remaining ingredients
Grind cooked livers
Combine all ingredients, mixing until smooth 

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