Pâté is a fabulously, luxurious appetizer. Many believe it takes a couple of days of chilling for pâté to reach full maturity, so feel free to prepare in advance. It makes a great addition to any buffet or party menu.
3 tablespoons unsalted butter
1 pounds chicken livers, rinsed (substitute turkey or goose livers, if desired.)
4 shallots, peeled and chopped (about 1/2 cup)
2 cloves garlic, minced
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 teaspoons Grand Marnier or Bauchant (same flavor, half the price)
1/3 cup heavy cream, chilled
8 tablespoons unsalted butter, softened
Serve with crackers or toasts
Trim any membrane from chicken livers. Melt 3 tablespoons of butter in a large skillet over medium heat. Add chicken livers, shallots, garlic, ground cloves, salt and pepper. Stir until ingredients are combined. Cook mixture over medium heat, stirring occasionally, for about 10 minutes, or until livers are cooked through. Drain liver mixture in a colander or sieve.
Purée liver mixture, Grand Marnier, cream and 8 tablespoons of softened, unsalted butter in a food processor until smooth. Spoon mixture into a small bowl or individual ramekins. Cover and chill for at least three hours before serving, but preferably 24 hours. Garnish with parsley, if desired. Serve with crackers or toasts.
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