French Chicken Liver Pate

French Chicken Liver Pate

Ingredients:

1 lb chicken livers, trimmed of fat and discolored parts, rinsed then drained
1 onion, peeled and quartered
3/4 cup melted butter
1/4 cup grated onion
2 Tbsp Cognac or other fine quality brandy
1 1/2 tsp salt
1 1/2 tsp dry mustard
1/2 tsp freshly grated pepper
1/4 tsp mace (but NOT the kind of “mace” that you spray in the face of an attacker)

Place the livers and onion quarters in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer and cook covered for 20 minutes. Drain well and discard the onion.

Grind the liver three times in a meat grinder, or process in en electric food processor until very smooth. (Don’t use an electric blender.) Add the remaining ingredients and mix well.

Pack firmly into a 2-cup bowl or mold (without grease) and refrigerate for at least 3 hours or overnight. Serve in the mold, or remove from the mold by rapping sharply on a cutting board and inverting onto a serving plate.

Makes about 2 cups, thus serving 12 to 18 as a fine and tasty treat.