Gourmet Pate

Ingredients

• 6 tablespoons salted butter
• 1/2 cup onion, chopped
• 1/4 cup parsley, fresh
• 1 lb chicken liver, cleaned & halved
• 1/4 cup cognac
• 2-4 tablespoons heavy cream
• 1/4 lb sweet butter (1 stick)
• 1 teaspoon sherry wine
• 1 1/2 teaspoons salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon garlic powder

Directions

1. 1

   1 - In a large skillet, melt 1/2 the salted butter.

2. 2

   2 - Finely chop the parsley

3. 3

   3 - Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.

4. 4

   4 - Spoon the onion/parsley mixture into the blender.

5. 5

   5 - Using the same skillet, melt the remaining salted butter.

6. 6

   6 - Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.

7. 7

   7 - Pouring the Cognac over the cooked chicken livers, ignite & let the flame burn out.

8. 8

   8 - Spoon the livers into the blender along with the onion/parsley mixture.

9. 9

   9 - Add 2 TBL of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 TBL more of the cream. Stop & stir down as required

10. 10

    11 - Remove the cover (blades spinning) and add the sherry, salt, curry & garlic.

11. 11

    12 - Gradually adding the slices of the sweet butter. Stop & stir down as required.

12. 12

    13 - Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.

13. 13

    14 - Cover tightly with plastic wrap & refrigerate.

14. 14

    15 - Pate should be served well chilled.