Chicken Liver Pate
|Chicken livers||1 1⁄2 Pound|
|Coarsely chopped pecans||2⁄3 Cup (10.67 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Black pepper||1⁄16 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs)|
In a medium bowl, combine chicken livers and orange juice, set aside for 15 minutes, then drain, discarding liquid.
In a large skillet, melt butter.
Add drained chicken livers and onion.
Saute 3 to 5 minutes, or until livers are browned outside but still pink inside.
Remove from heat; set aside to cool to room temperature.
Place chicken livers and pan drippings in a food processor fitted with steel blade or in container of an electric blender.
Process or blend until smooth.
In a medium bowl, combine eggs, cream, chopped pecans, salt, marjoram, rosemary, pepper and liver mixture, mix well.
Pour into a 9-inch terrine or 9x5x3-inch baking pan.
Cover with lid or aluminum foil.
Bake in a preheated 350-degree oven 1 1/2 hours, or until firm.
Remove from oven, let cool on a wire rack 15 minutes.
Refrigerate until well chilled.
Garnish with pecan halves just before serving.
Serve directly from terrine or unmold onto serving plate.
Serve chilled or at room temperature.