Chicken-Liver Pate

1. 1

   Put a large, heavy saute pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam.

2. 2

   Add the shallots, and saute them until translucent, being careful not to allow them to brown.

3. 3

   Add the livers, thyme and Madeira or port, and bring the heat to high.

4. 4

   Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.

5. 5

   Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter.

6. 6

   Puree until smooth, adding a little more cream if necessary.

7. 7

   Taste and adjust seasoning, adding salt if necessary.

8. 8

   Pack the pate into a glass jar or bowl, then smooth the top with a spatula.

9. 9

   Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.

10. 10

    Serve with bacon-onion jam and copious amounts of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.