A Fine Liver Pate’

This is a Pate that I have made several times. It is a crowd pleaser.

1 teaspoon of rendered pork or chicken fat

2 pounds chicken livers, cleaned

3 eggs

1/3 cup of cognac

1 1/2 cups heavy cream

2/3 cups diced chicken fat

1 medium onion coarsely chopped

1/2 cup flour

4 teaspoons salt

1 teaspoon ginger

2 teaspoons freshly ground white pepper

1 teaspoon allspice

1) Lightly grease a 3 quart mold with rendered fat.

2) In blender or a food processor, make a fine puree’ of the livers,cognac,eggs and cream. Alternately adding alittle diced fat,onions,and flour. it may take 3 or 4 blending’s to get everything blended.

3) Add the seasonings to the puree and mix well. Pour into the mold and cover with a double thickness of aluminum foil.

4) Place in a pot of water and bake in a moderate oven pre heated to 325 degrees. Bake for 2 to 2 1/2 hours. Cool completely and store till serving in the refrigerator.

Give it a try and let me know what you think.

Hope to see ya’ll really soon.