I hadn’t made this paté in ages and it’s one of my favorites, so I whipped up a batch. Because it’s easy, quick and can be made ahead, it’s perfect for entertaining.
Everyone loved it and wanted the recipe, which surprised me because liver is one of those things that people love or hate.
This paté is so creamy and smooth, like a mousse. I served it with Ritz Chips and sliced French bread and both quickly disappeared.
But, it would be just as nice for an evening at home. Leftovers would make nice sandwiches with a little sliced chicken and lettuce.
Makes 2 3/4 cups
6 tablespoons butter
3 diced shallots
1 pound chicken livers, veins removed
2 tablespoons Madeira
1/4 cup whipping or heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
Sauté the shallots in the butter over medium-low heat until soft. Add chicken livers and cook just until the color changes. You want them barely cooked through and still pink inside.
Add to the blender with the remaining ingredients and whirl.
Pour into a bowl or crock. Chill 8 hours or overnight.
Decorate with fresh thyme sprigs. Serve with crackers, vegetables and thinly sliced French bread.
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