New Orleans Chicken Liver Pate

Buster's friend's Note:

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 24

• ¼ cup onion , finely chopped
• 4 tablespoons butter
• 1 ½ lbs chicken livers
• 2 egg yolks , hard-boiled
• 4 tablespoons butter , softened
• ½ cup heavy cream
• 1⁄3; cup cognac
• ¼ teaspoon nutmeg , grated
• salt , to taste
• black pepper , freshly ground, to taste
• 1 tablespoon green onion , chopped (fresh chives OK)

Directions:

1. Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
2. Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
3. Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

Reviews

[Chef #700303]

Quick & easy! I use the whole egg and add a dash of mace (which is from the nutmeg fruit). Keeps well in the frig up to a month when properly sealed, not that it will last that long.