Chicken Liver Olive Pate Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Shallots | 1/4 Cup (16 tbs), chopped | |
| Butter | 1 1/4 Cup (16 tbs) | |
| Chicken livers | 2 Pound | |
| Madeira | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash of thyme leaves | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| 3/4 c, chopped pimento-stuffed olives | ||
| Sliced pimento-stuffed olives | ||
Directions
Saute shallots in 1/4 cup butter in large skillet until crisp-tender but not browned.
Remove shallots with slotted spoon.
Set aside.
Saute chicken livers in skillet, several at a time, until lightly browned, adding additional butter if needed.
Remove livers.
Pour Madeira into skillet; add seasonings.
Bring to a boil, stirring, to loosen browned bits in skillet.
Combine half the livers, shallots, Madeira mixture and cream in blender container; blend until smooth.
Repeat, blending remaining half.
Melt remaining butter; blend into liver mixture with chopped olives.
Turn into pate mold or serving dish; chill for several hours or overnight.
Make diagonal cuts on top of pate; garnish with sliced olives in center of each diamond.
Remove shallots with slotted spoon.
Set aside.
Saute chicken livers in skillet, several at a time, until lightly browned, adding additional butter if needed.
Remove livers.
Pour Madeira into skillet; add seasonings.
Bring to a boil, stirring, to loosen browned bits in skillet.
Combine half the livers, shallots, Madeira mixture and cream in blender container; blend until smooth.
Repeat, blending remaining half.
Melt remaining butter; blend into liver mixture with chopped olives.
Turn into pate mold or serving dish; chill for several hours or overnight.
Make diagonal cuts on top of pate; garnish with sliced olives in center of each diamond.
Chef
