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1 cup Butter
½ cup Onions, Chopped
2 tablespoon Shallots, Chopped
4 tablespoon Apples, Peeled & Chopped
1 pound Chicken Livers, Halved
4 tablespoon Brandy
3 tablespoon Cream
1 teaspoon Lemon Juice
1 teaspoon Salt
¼ teaspoon Black Pepper
½ cup Butter, Clarified
Soften 10 tb butter . Melt 3 tb butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 mins. Add chopped apples and cook until tender, 3 mins. Place apple mixture in blender. Melt remaining 3 tb butter in skillet. Add chicken livers and stir 4 minutes until livers are browned outside and pink inside. Add apple brandy stir 2 mins longer. Transfer liver mixture to blender with apple mixture. Add 2 tb cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. Pate will become oily if not completely cooled. In another bowl, cream 10 tb softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour enough clarified butter over top to form seal.
½ cup Onions, Chopped
2 tablespoon Shallots, Chopped
4 tablespoon Apples, Peeled & Chopped
1 pound Chicken Livers, Halved
4 tablespoon Brandy
3 tablespoon Cream
1 teaspoon Lemon Juice
1 teaspoon Salt
¼ teaspoon Black Pepper
½ cup Butter, Clarified
Soften 10 tb butter . Melt 3 tb butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 mins. Add chopped apples and cook until tender, 3 mins. Place apple mixture in blender. Melt remaining 3 tb butter in skillet. Add chicken livers and stir 4 minutes until livers are browned outside and pink inside. Add apple brandy stir 2 mins longer. Transfer liver mixture to blender with apple mixture. Add 2 tb cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. Pate will become oily if not completely cooled. In another bowl, cream 10 tb softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour enough clarified butter over top to form seal.
