Chicken Liver Pate
|Finely minced green onions||1⁄4 Cup (4 tbs)|
|Chicken livers||2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Brandy||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Ground thyme||1 Pinch|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Green onion stems||2|
|Fresh parsley sprigs||2|
Saute minced green onions and livers in 1/4 cup butter until livers are done; spoon liver mixture into container of an electric blender or food processor.
Place brandy in a small saucepan; simmer over medium low heat until reduced to 6 tablespoons.
Add brandy, whipping cream, and seasonings to liver mixture; blend 1 minute or until smooth.
Add 1 cup butter to mixture; blend well.
Spoon pate into a lightly oiled 5 cup mold; chill at least 3 hours.
Unmold, and wrap green onion stems around pate as ribbon, and place carrot curls on pate as bow.
Garnish with parsley.