Liver Pate
List of Ingredients
Serves 12
source: The Hunstrete House near Bristol, England by Gourmet magazine.
1 pound chicken livers
1 cup milk
2 tablespoons shallots
1 clove garlic
1/8 teaspoon dried thyme
1 1/4 cups Madeira wine
1 1/4 cups Port wine
2 tablespoons brandy
2 large eggs
2 large egg yolks
1 1/2 cups clarified butter
Recipe
In a bowl let the chicken livers soak in the milk, covered and chilled, overnight.
Drain, trim and half the livers and in a blender puree them until they are smooth.
Force the puree through a fine sieve into a bowl.
In deep sauce pan combine the minced shallots, garlic, thyme, Madeira, Port and brandy, cook the mixture over moderately high heat until it is reduced to about 1/3 cup, and let the mixture cool.
Whisk the whole eggs and the egg yolks into the liver puree and whisk in the shallot mixture, the clarified butter, and salt and pepper to taste.
Turn the mixture into a buttered loaf pan 11 1/2 x 3 1/2 x 2 1/2 inches, and bake the pate, covered with a double layer of foil and set in a pan of hot water, in a preheated 300 F oven for 1 hour.
Remove the pate from the pan of water, let it cool completely, and chill it overnight.
Run a knife around the edge of the pan and unmold the pate onto a platter.
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