Chicken Liver Pâté
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup minced onion
- lemon slices
- watercress
Preparation Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely. Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.) Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.
Preparation Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely. Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.) Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.
