Chicken Liver Pate with Fig Preserves

1. 1

   In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor.

2. 2

   In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it saute the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within.

3. 3

   Transfer the livers to the food processor.

4. 4

   Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute.

5. 5

   Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mixture until it is smooth, and force it through a fine sieve into a bowl.

6. 6

   Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pate, covered, for 5 hours, or until it is firm.

7. 7

   The pate may be made 4 days in advance and kept covered and chilled.

8. 8

   Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides.

9. 9

   Spread the preserves on the top and serve the pate with the toast points or water biscuits.

* Per serving · 4 servings · Values may vary.