|Chicken livers||3 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Dried savory||1 Tablespoon|
|Dried tarragon||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Dried tarragon||1⁄2 Teaspoon|
|Chopped parsley||1⁄2 Teaspoon|
|Roasted pimientos||4 Ounce|
Day before: Trim any white part from chicken livers; wash livers and dry on paper towels.
In hot butter in skillet, saute onion and dried herbs until onion is golden.
Add chicken livers; saute, stirring, about 5 minutes.
Cut up livers.
In bowl, combine livers, cognac, cream, eggs, salt, and pepper; mix well.
Put mixture through blender, about one third at a time, to make a smooth puree.
Preheat oven to 400F.
Line a 1-3/4-quart round casserole with bacon slices.
Arrange bay leaves in bottom of casserole.
Pour liver mixture into casserole; place in pan of very hot water (water should measure 1 inch).
Bake 1 hour.
Remove casserole from hot water; let cool com- pletely on wire rack.
Refrigerate, covered, over- night.
Next day, unmold: Loosen edge with spatu- la; turn out on a tray.
Remove bacon; smooth surface with spatula.
Prepare Glaze: Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 5 minutes to soften.
Add wine, tarragon, and parsley; stir over low heat until mixture is hot and gelatine is dis- solved; strain if desired.
Set pan in ice water; let stand, stirring, until thickened —15 minutes.
Meanwhile, arrange slices of the olives and pimiento around edge and on top of pate, to form design of your choice.
Spoon with half of glaze, covering completely.
Refrigerate pate to set glaze— 30 minutes.
Reheat remaining glaze; cool and spoon over chilled pate.
Refrigerate until serving time to set glaze.
Garnish with parsley, if desired.
Serve with pumpernickel or toast rounds.
Makes 40 servings.