Gourmet Pate

Total Time: 1 hr 1 min Preparation Time: 45 mins Cook Time: 16 mins

Ingredients

• 6 tablespoons salted butter
• 1/2 cup onion, chopped
• 1/4 cup parsley, fresh
• 1 lb chicken liver, cleaned & halved
• 1/4 cup cognac
• 2 -4 tablespoons heavy cream
• 1/4 lb sweet butter (1 stick)
• 1 teaspoon sherry wine
• 1 1/2 teaspoons salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon garlic powder

Recipe

• 1 in a large skillet, melt 1/2 the salted butter.
• 2 finely chop the parsley
• 3 cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
• 4 spoon the onion/parsley mixture into the blender.
• 5 using the same skillet, melt the remaining salted butter.
• 6 add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
• 7 pouring the cognac over the cooked chicken livers, ignite and let the flame burn out.
• 8 spoon the livers into the blender along with the onion/parsley mixture.
• 9 add 2 tbsp of cream, cover and blend on high til you have a smooth pate. if mixture is to thick, add up to 2 tbsp more of the cream. stop and stir down as required
• 10 remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
• 11 gradually adding the slices of the sweet butter. stop and stir down as required.
• 12 spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
• 13 cover tightly with plastic wrap and refrigerate.
• 14 pate should be served well chilled.