Chicken Pate Cream
|Bacon fat||1 Tablespoon|
|Chicken livers||1 1⁄2 Pound|
|Unsalted pork fat||1⁄2 Pound, ground|
|Dry sherry||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Green onions/Shallots||3 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Salt||1 1⁄2 Teaspoon|
Coat 7-inch souffle mold well with cold bacon fat.
Melt butter in skillet.
Saute livers until all pink has disappeared.
Combine livers, port fat, sherry, brandy, pepper, onions, garlic, and salt; mix well.
Place mixture in blender or food-processor container, a small amount at a time; blend until thoroughly pureed.
Blending may take longer than usual; pork fat is not easily pureed.
Spoon mixture into prepared mold; cover with aluminum foil.
Place mold in baking dish.
Pour hot water half the depth of mold.
Bake in preheated 350Â°F oven 1 hour.
Remove from oven; let cool.
Invert onto serving platter; chill in refrigerator overnight.