Chicken Liver Olive Pate
|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)|
|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.
Saute chicken livers in skillet, several at a time, until lightly browned, adding additional butter if needed.
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.