Pate En Croute
|Unsalted butter||3 Cup (48 tbs) (At Room Temperature, About 6 Sticks)|
|Onions||3 Large, sliced|
|Sliced shallot/White part of green onion||3⁄4 Cup (12 tbs)|
|Peeled chopped green apples||1 Cup (16 tbs)|
|Chicken livers||3 Pound, halved|
|Cognac||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Quatre epices||1 1⁄2 Teaspoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Short pastry dough||1 (Use Basic Variety)|
Melt 9 tablespoons (1 stick plus 1 tablespoon) butter in large skillet over medium heat.
Add sliced onion and shallot and saute until golden brown.
Add apples and cook until soft enough to mash with back of spoon, about 5 minutes.
Transfer to bowl and set aside.
Do not clean the skillet.
Melt 9 more tablespoons butter in same skillet over medium-high heat.
Add chicken livers in batches and saute until browned on outside but still pink inside.
Return all livers to skillet, remove from heat and flame with Cognac.
Combine livers and apple mixture in batches in processor or blender and puree until smooth.
Transfer to bowl and let cool.
Cover and chill well.
Cream remaining butter in large bowl until smooth.
Gradually beat in pate, blending well after each addition.
Add all remaining ingredients except pastry and mix well.
Pack mixture into 38 ounce souffle dishes or a 1 quart terrine.
Cover surface of pate tightly with plastic wrap.
Preheat oven to 350Â°F.
Roll out pastry on lightly floured board to thickness of 1/4 inch.
Cut into circle slightly larger than 1 quart terrine (or into 3 rounds if using souffle dishes).
Set round(s) on baking sheet, crimping edge(s) decoratively.
Roll out scraps and shape into leaves, flower petals, etc.
And set on top of round(s).
Bake until golden.
Cool completely on rack.