Curried Chicken Liver Pate

1. 1

   Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened.

2. 2

   Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes.

3. 3

   Remove from heat and add brandy.

4. 4

   Puree warm mixture in a food processor with remaining butter until smooth.

5. 5

   Pour into a 3 1/2-cup terrine and cover surface with plastic wrap.

6. 6

   Chill until firm, at least 3 hours.

No nutritional information available.

No additional tips available.