Chicken Liver Pâté

serves 4-6

THIS IS A REALLY RICH PÂTÉ, SO SERVE IT SPARINGLY IF IT’S THE STARTER FOR THE BIG CHRISTMAS MEAL. ITS CREAMINESS IS COMPLEMENTED BY THE CRISP MELBA TOAST.

ingredients

1¾ sticks butter

8 ounces trimmed chicken livers, thawed if frozen

2 tablespoons red wine

1½ teaspoons chopped fresh sage

1 garlic clove, coarsely chopped

⅔ cup heavy cream

salt and pepper (optional)

fresh sage leaves, to garnish

melba toast, to serve

1 Melt 3 tablespoons of the butter in a large, heavy skillet. Add the chicken livers and cook over medium heat for 4 minutes on each side. They should be brown on the outside but still pink in the center. Transfer to a food processor and process until finely chopped.

2 Add the red wine to the pan and stir, scraping up any sediment with a wooden spoon, then add to the food processor with the chopped sage, garlic, and 1 stick of the remaining butter. Process until smooth. Add the cream, season to taste with salt and pepper, if using, and process until thoroughly combined and smooth. Spoon the pâté into a dish or ramekins (individual ceramic dishes), smooth the surface, and let cool completely.

3 Melt the remaining butter in a small saucepan, then spoon it over the surface of the pâté, leaving any sediment in the pan. Let cool, then cover and chill in the refrigerator. Garnish with sage and serve with melba toast.

Recipe from Christmas Recipes & Crafts