Brandied Chicken Liver Pate
Serves 8
- 5 slices white bread, crusts removed
- 1 garlic clove, coarsely chopped
- 4 thick bacon slices, coarsely chopped
- 2 tsp chopped fresh thyme
- 1 lb (500 g) chicken livers, trimmed
- 1 egg
- 4 tbsp brandy
- 1/2 tsp grated nutmeg
- salt and black pepper
- 4 tbsp butter, melted
- * 8- x 4- x 2-in (20- x 10- x 5-cm) loaf pan or terrine
STEPS :
- Line the loaf pan with foil, leaving 2 in (5 cm) foil hanging over on each side.
- Cut the bread into thick chunks and work them with the garlic in a food processor
to make fine bread crumbs. Add the bacon and thyme, and work until finely chopped.
- Add the chicken livers, egg, brandy, grated nutmeg, and salt and pepper to taste,
and puree until smooth. Add the melted butter and puree again.
- Put the pate mixture into the prepared loaf pan, level the surface, and fold the
foil over the top. Place in a roasting pan, pour in boiling water to come about
halfway up the sides of the loaf pan, and bake in a 325°F (160°C) oven for 1 hour.
- Test the pate for doneness. Leave the pate to cool completely,
then cover, and leave to chill in the refrigerator overnight.
- To serve, cut the pate into slices.
Testing the pate
Insert a skewer into the pate at the end of cooking time. If it
comes out clean, the pate is cooked.
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