Great Aunt Cecelia's Chicken Liver Pate

1. 1

   Melt 2 TBS of butter in a skillet.

2. 2

   Saute the shallots for about 2 minutes, then add the apple and cook for another 3 minutes.

3. 3

   Pous this mixture into a food processor.

4. 4

   Rinse the chicken livers and pat dry.

5. 5

   Season with salt and pepper.

6. 6

   Melt 4 TBS of butter in the same skillet, and saute livers with garlic.

7. 7

   Sprinkle flour over the livers and cook for about 2 minutes per side, until browned but still pink in the middle.

8. 8

   Pour in Cognac and ignite, cook until all the alcohol has burned off.

9. 9

   Transfer the chicken mixture to the food processor.

10. 10

    Mix and add all of the remaining butter, 1/2 stick at a time.

11. 11

    When all the butter is incorporated and the mixture is smooth, adjust the seasonings.

12. 12

    Grease a crock or line with plastic wrap.

13. 13

    Pour the pate into the crock and wrap in plastic wrap, cover with a heavy weight.

14. 14

    We use canned peas.

15. 15

    Chill at least 2 hours and serve chilled or at room temperature with French bread rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.