Chicken Liver Pate Nioise
|Chicken livers||3⁄4 Pound|
|Dry sherry||3 Tablespoon|
|Chopped shallots||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Chopped black olives||1⁄4 Cup (4 tbs)|
1. Trim livers and cut into quarters; place in a small bowl. Pour sherry and milk over livers. Refrigerate 1 hour. Drain and pat dry.
2. In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add livers and cook, stirring often, until just barely pink in center, 5 minutes. Add shallots to pan, reduce heat to medium-low, and cook, stirring, until shallots are softened, about 2 minutes. Scrape livers and shallots into a food processor.
3. Add Cognac to frying pan and boil, stirring up browned bits from bottom of pan, 1 minute. Add liquid to livers in processor. Cut remaining 4 tablespoons butter into small pieces and add to livers along with pepper, salt, and mace. Process until smooth, scraping down sides of bowl once or twice, about 1 minute. Add olives and capers to pate and pulse just to incorporate, about 10 seconds. 4. Spoon pate into a small bowl or crock. Cover and refrigerate at least 2 or up to 24 hours. Let return to room temperature before serving.