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Author Notes: a delicious and creamy version of a traditional chicken liver pate —christy
Makes: 4 small terrines
cup shallots--finely diced
cup salt pork-- diced
garlic cloves,smashed but kept whole
tablespoons olive oil
pound chicken livers--trimmed
cup chicken stock or broth
sprig thyme--leaves only
pinch black pepper
tablespoons unsalted butter
tablespoons cognac--be generous
- in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork. cook on low until the shallots begin to soften
- wash and dry the livers. toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes
- remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste
- pour through a fine sieve into a clean bowl. stir in the cognac and then pour into ramekins or gifting jars. for a nice presentation, you can top with clarified butter and a fresh sprig of thyme
- This recipe was entered in the contest for Your Best Hors d'Oeuvre