|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Cayenne pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Chicken livers||1 Pound|
|Garlic||2 Clove (10 gm)|
|Parsley||3⁄4 Bunch (75 gm) (Small Bunch)|
|Brandy||1⁄4 Cup (4 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
1 Melt 3 tablespoons butter in small pan. Blend in the flour with a wooden spoon and cook for a few minutes, but without letting it brown.
2 Little by little, add the milk, still beating well. Bring it to a boil, add salt, a pinch of cayenne pepper and a pinch of nutmeg. Let the mixture cook for 5 minutes.
3 Pass this white sauce through a fine strainer, and then let it cool.
4 Grind the livers. Peel and chop the garlic. Wash and dry the parsley, then chop it to produce 1 tablespoon. Add these ingredients to the liver.
5 Add the cold sauce. Mix it in, then beat in the brandy and the cream.
6 Preheat the oven to 350Â°F.
7 Add 5 whole eggs to the meat, then the egg yolks. Taste and adjust the seasoning.
8 Butter a 6 1/4-cup souffle dish. Pour the liver mixture into it. Put the mold into a roasting pan half-filled with hot water.
9 Put the pan and souffle mold into the oven to cook for 40 minutes.
10 Warm a serving plate.
11 When it is cooked, cool, then turn out the pate and put it on the warm serving plate. Serve it right away, cut into slices like a cake, coated with a tomato or Nantua (shrimp) sauce.