Liver Pate

  • 1 pound chicken livers, cleaned
  • 1 small onion, finely chopped
  • 1 1/2 stick cold sweet butter
  • 1 small apple, peeled and chopped
  • 3 tablespoons Cognac or Calvados
  • 2 tablespoons cream
  • salt and pepper to taste

Carefully remove all veins from chicken livers. Pat dry and set aside.

Sauté the onion in 2 tablespoons of butter until soft, about 3 minutes. Add apple and cook another 3 minutes. Put into food processor.

Melt 2 tablespoons butter, season the chicken livers and add to pan, sautéing over high heat for about 4 minutes (2 minutes a side). They should be brown on the outside but still pink within. Remove from heat, take away from the stove and add Cognac. Return to heat and carefully put a lighted match into the pan, swirling, until all the flames die down and all alcohol has burned off. Add to food processor.

Pour in the cream and puree until smooth. Add the remaining butter, bit by bit, until smooth. Season to taste, then pour into little bowls or crocks and chill for at least 3 hours.  

Bring to room temperature before serving.

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More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl