THE LAST APPRENTICE
APPETIZERS
EASY CHICKEN LIVE PATE'
I use this recipe when I make Beef Wellington, placing a tablespoon or two atop the filet before wrapping it in Puff Pastry. It is also good just chilled and served with crackers as an appetizer.
| Onion |
1/4 cup diced |
| Garlic |
2 tablespoons minced |
| Butter |
2 tablespoons |
| Chicken Livers |
1 1/2 lbs., rinsed |
| Fresh Mushrooms |
1/2 cup sliced |
| Brandy |
2 tablespoons |
| Marsala Wine |
3/4 cup |
| Heavy Cream |
3 tablespoons |
| Salt |
1/4 teaspoon |
| Black Pepper |
1/4 teaspoon |
| Fresh Nutmeg |
1/4 to 1/2 grated |
Melt butter in heavy sauce pan over medium heat, add onion and garlic, saute for 3 minutes. Add chicken livers and cook 5 to 8 minutes, stirring frequently, until livers are cooked through (no longer pink).
Add 2 tablespoons of Brandy to the pan, flambe and deglaze the pan stirring constantly.
Add Marsala Wine and Mushrooms. Continue to cook about 5 more minutes or until the liquid is reduced by 2/3 rds.
Take off heat and place in food processor. Add freshly grated nutmeg, salt, pepper and heavy cream. Puree in food processor until smooth and creamy.
Allow to cool, cover and refrigerate until needed.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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