Chicken Liver And Mushrooms Pate
|Packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Pound (1 1/2 Cup)|
|Chicken livers||1 Pound, halved|
|Dry red wine||1⁄2 Cup (8 tbs)|
Using metal blade, process mushrooms with on-off bursts until coarsely chopped; set aside.
Cut white part of onions in 1-inch lengths and process with parsley, thyme, and salt until parsley is finely chopped.
Melt 1/2 cup of the butter in a wide frying pan.
Add chicken livers, mushrooms, and onion mixture.
Cook, stirring often, over medium heat for about 5 minutes or until livers are just firm but slightly pink in center (cut a gash to test).
In small pan, warm brandy and set aflame (not beneath an exhaust Jan or flammable items).
Pour into pan with liver; shake pan until flame dies.
Add wine, heat to simmering, and remove pan from heat.
Cut remaining 1 cup butter in chunks.
Transfer liver mixture and liquid to processor bowl.
Process to make a smooth puree.
With motor still running, drop pieces of butter down feed tube and process until smooth.
Pour pate into a 4 or 5-cup serving container or several smaller containers; cover and chill overnight or up to 1 week; freeze for longer storage.