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Chicken Liver Olive Pate

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  Chopped shallots 1⁄4 Cup (4 tbs)
  Butter 1 1⁄4 Cup (20 tbs)
  Chicken livers 2 Pound
  Madeira 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Thyme leaves 1 Dash
  Heavy cream 1⁄2 Cup (8 tbs)
  Chopped pimento stuffed olives 3⁄4 Cup (12 tbs)
  Sliced pimento stuffed olives 3⁄4 Cup (12 tbs)

Saute shallots in 1/4 cup butter in large skillet until crisp-tender but not browned.
Remove shallots with slotted spoon.
Set aside.
Saute chicken livers in skillet, several at a time, until lightly browned, adding additional butter if needed.
Remove livers.
Pour Madeira into skillet; add seasonings.
Bring to a boil, stirring, to loosen browned bits in skillet.
Combine half the livers, shallots, Madeira mixture and cream in blender container; blend until smooth.
Repeat, blending remaining half.
Melt remaining butter; blend into liver mixture with chopped olives.
Turn into pate mold or serving dish; chill for several hours or overnight.
Make diagonal cuts on top of pate; garnish with sliced olives in center of each diamond.

Recipe Summary

Difficulty Level: 
Main Dish

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