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.