Recipe for cooking herbed liver pate

Recipes from France :: French Side Dishes

This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).

1 med. onion, chopped
2 Tbsp. butter or butter-replacement
1 lb. chicken livers
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. crushed dried rosemary leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. ground sage
1/8 tsp. pepper
2 Tbsp. Cognac or Madeira
1/4 c. whipping cream
French bread, thinly sliced and toasted

Cook and stir onion in butter in 10-in. skillet over med. heat until tender. Add livers. Cook over med.-high heat, stirring occasionally, until livers are no longer pink inside, about 12 mins. Reduce heat to low; stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.

Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 tsp. whipping cream if necessary, until smooth and fluffy, about 15 seconds.

Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 1/2 an hour before serving. Serve with French bread. Garnish with cornichons and parsley if desired.

Makes 1 1/2 (one and one-half) c..