Chicken Liver Pate
|Chicken livers||3⁄4 Pound|
|Powdered clove||1⁄4 Teaspoon, mixed with mace|
|Powdered mace||1⁄4 Teaspoon|
|Light cream/Rich milk||1 1⁄4 Cup (20 tbs)|
Drop the raw livers, which have been relieved of their stringy fibers, into the blender.
When they are completely emulsified, add all the rest of the ingredients except the bay leaf.
Pour the mixture into a well buttered fireproof dish, add a dried bay leaf, and cover with aluminum foil.
Stand the dish in a pan containing about 1 inch of water and bake in a moderate oven (350°) for 1 hour, reducing heat after the first half hour.
This pate can be eaten either hot or cold, but I think it is much nicer cold.
It is light and very kind to the digestion.
Properly cooked, it should be a faint pink color when you cut into it not unlike the real foie gras (which costs an absolute fortune).
By the way, watch that the water in the bottom pan, does not boil.
You must nurture the pate as you would a baked egg custard.