Paté Maison
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An elegant holiday favorite is this Paté Maison - chicken livers blended with Cognac and light cream, seasoned with onions and herbs.
INGREDIENTS
3 pounds chicken livers
6 tablespoons butter
1/3 cup chopped onion
1 tablespoon dried savory leaves
1 tablespoon dried tarragon leaves
6 tablespoons Cognac
1/2 cup light cream
5 eggs
1-1/2 tablespoons salt
1/4 teaspoon pepper
8 slices bacon
2 bay leavesGLAZE
1 tablespoon unflavored gelatin
1 cup dry white wine
1/2 teaspoon dried tarragon leaves
1/2 teaspoon chopped parsleyDECORATION
1 hard-cooked egg
1/2 teaspoon soft butter
1 jar (4-ounces) pimiento, drained
1 pitted ripe olive
1/2 green pepper
2 capers
Watercress, optionalThe day before, wash livers, trimming any white part; dry on paper towels. Cut in half. In hot butter in skillet, sauté onion with dry herbs until onion is golden. Add livers, sauté, stirring, 5 minutes. In bowl, mix livers, Cognac, cream, eggs, salt, and pepper.
Purée in blender or food processor, 1/3 at a time, do not over process. Preheat oven to 400 degrees. Line a 9 x 5 x 3-inch loaf pan with bacon. Arrange bay leaves in bottom. Pour in liver mixture; place in pan of boiling water, 1-inch deep. Bake 1-1/2 hours.
Remove pan from hot water; cool completely on wire rack. Refrigerate, covered, overnight.
The next day, unmold. Loosen edge with spatula; turn out on wire rack on a tray. Remove bacon and bay leaves; smooth surface with a spatula. Chill until glazing.
PREPARE GLAZE - Sprinkle gelatin over 1/4 cup water in small saucepan; let stand 5 minutes to soften. Add wine, tarragon, and parsley; stir over low heat until gelatin is dissolved; strain. Set pan in ice water; stir, until slightly thickened (starts to "jell") - about 15 minutes.
Use half of glaze to cover completely. Chill to set glaze - 1/2 hour.
DECORATE - Halve egg crosswise. Remove yolk; mash with 1/2 teaspoon soft buter. Cut pimiento into strips 1/4-inch wide. Cut each olive into 8 slices. Place pimiento and olives around edge.
Cut 10 ovals for egg white petals. Slice pepper to make 2 stems and 2 leaves. With capers, use to make 2 daisies on paté. Reheat remaining glaze and any on tray; rechill. Spoon over; repeat with any remaining glaze. Chill.
Spread on French bread, Melba toast or crackers.
Makes 40 servings