Chef Gail'S Chicken Pate

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   Saute garlic and shallots in olive oil until translucent. Drain livers. Add to saute pan and cook about 3 minutes until browned. Pour in Madeira and deglaze pan. Cook until Madeira is almost gone. Remove from heat and cool for 5 minutes. Place mixture in a food processor and mix until smooth, using quick on and off turns. With motor running, add the butter a little at a time and process until the butter is well mixed and the mixture is very smooth. Taste and adjust with salt and pepper. Scrape mixture into a ball bowl or terrene; cover with plastic wrap and chill at least 3 hours. Serve with crackers or toasted bread rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.