Preparation: 15 minutes
Cooking Time: 40 minutes at 350 degrees.
1/2 pound chicken livers
1 tbs. butter
3/4 cup heavy cream
2 large eggs
1/2 tsp. nutmeg (scant)
1/2 tsp. salt
1/2 tsp freshly ground black pepper.
Makes: 6 4-ounce ramekins
Clean and trim the chicken livers, removing any dark sports.
Saute the livers in the butter. Puree them in the Cuisinart
or other processor. Pour into a bowl and add the heavy
cream and eggs. Add the nutmeg, salt and pepper. The
mixture should have the consistency of thick cream. Pour
into little buttered ovenproof ramekins or dishes and put
in a water bath on top of the stove. Cook gently about
25 minutes. Then place the ovenproof dishes in their
water bath and bake in a preheated 350 degree
oven 15 minutes. This pate is one of the most delicate.
It can be served in small individual ramekins as a first
course with thin slices of French bread or as an hors
d'oeuvre by turning it out on a plate. Nice with some
mixed olives and tiny sweet gerkins. Or add some
cheeze and a bowl of soup for a country meal. ~ DLB
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