Chicken Liver Pate With Apples And Brandy

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 lb chicken liver, cleaned and cut into 1/2 inch pieces
• salt and pepper
• 1 1/2 apples, peeled, cored and grated
• 4 shallots, finely chopped
• 4 tablespoons finely chopped onions
• 4 tablespoons butter
• 1/4 cup cognac
• 2 tablespoons sour cream
• 1/4 cup cream
• 3/4 cup butter, softened (1 1/2 sticks)

Recipe

• 1 for the chicken livers: remove any connective membranes. salt and pepper to taste.
• 2 saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. when flames die down, put this mixture into a blender container. add sour cream and cream and blend at high speed until the livers are pureed and very smooth. allow mixture to come to room temperature.
• 3 in your electric mixer, beat 3/4 cup butter until it is creamy. beat in the cooled pate until it is thoroughly blended. place mixture in a large crock or several small ramekins and refrigerate until firm.
• 4 when cold, baste with some melted butter. serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
• 5 love of eating.