Chicken Appetizer: Chicken Liver Pate with Brandy

posted by Fred in CO 02-13-103 4:19 PM

Chicken Liver Pate with Brandy

1 med. onion
2 tbsp. butter
2 c. chicken livers
4 tbsp. brandy
2 c. (4 oz.) plain cream cheese
6 tbsp. additional butter
1/2 c. consomme
1/2 tbsp. dissolved gelatin
Special herb mixture to taste (see below)
Salt and pepper
Cognac in dribbles

Mince the onion and cook slowly in the butter until wilted. Remove fat from livers. Stir them into onion and saute several minutes until stiffened. Pour in the brandy and boil for a moment. Puree the liver in a food processor with the cheese, additional butter and consomme and gelatin. Dribble in cognac and add seasonings including herb mixture.

Special Herb Mixture:
2 tbsp. each ground bay leaves, cloves, mace, nutmeg, paprika, thyme
1 tbsp. each ground basil, cinnamon and savory
5 tbsp. white peppercorns

Can be ground in coffee grinder. Will keep for months if in screw top jar.

Note: Use about 1/2 tablespoon of this mix. You can adjust to suit your own taste.

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