Chicken Liver Pate
|Chicken livers||1⁄2 Pound|
|Butter||1⁄2 Cup (8 tbs), cut into pieces (1 Stick, Room Temperature)|
|Minced onion||2 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Anchovy paste||1⁄8 Teaspoon|
|Freshly grated nutmeg||1 Pinch|
|Ground cloves||1 Pinch|
|Ground red pepper||1 Pinch|
Cover livers with water in small saucepan.
Bring to boil, then reduce heat and simmer until tender, about 20 minutes.
Remove from heat and let cool completely in liquid.
Transfer livers to processor or blender.
Add butter and mix until smooth and fluffy.
Mix in remaining ingredients.
Taste and adjust seasoning.
Chill completely before packing into brioche.