The problem is that many people cling to the symbol but never understand the reality it is intended to represent. Most likely, tens of thousands of people have 'invited Christ into [their] hearts,' thinking that a mystical experience is what saves them. Then, they go on their merry way, living their lives as they did before. If you were to ask them, 'How do you know that you are going to heaven?' they would respond, 'Because I invited Christ into my heart.' But if you probe, there is nothing beneath the shallowness of that reply. They did what someone told them to do, but never really embraced the Savior.

Daniel Wallace

CATEGORY	CUISINE	TAG	YIELD
Meats		Appetizers	1	Servings

INGREDIENTS

4		Shallots
2		Garlic cloves
500	g	Chicken livers
3		Dessert apples
250	g	Butter
60	ml	Calvados
30	ml	Caster sugar
6		Sprigs fresh mint, for decoration

INSTRUCTIONS

Peel shallots, set flat-side down, slice. Chop to make fine dice. Finely
chop skinned garlic. Trim membrane from chicken livers, core, peel, dice 2
apples. Melt 2 tbs of the butter in frying pan, add diced apples with salt
and pepper to taste. Saute, stirring frequently, until tender, 5-7 minutes.
Transfer to bowl with slotted spoon. Melt 2 tbs more butter in the pan, add
livers, salt and pepper, fry, stirring, until brown on outside, 2-3
minutes. Scrape chopped garlic and shallots into pan, continue cooking,
stirring, until shallots slightly softened, 1-2 minutes. Remove a liver,
slice into it -- should be very brown but still pink in centre. Increase
heat to medium high. Pour Calvados into pan, bring to boil. Hold lighted
match to pan's side, set Calvados alight. Baste chicken livers until flames
subside, about 20-30 seconds. Let livers cool. Puree mixture in food
processor until almost smooth. With wooden spoon or electric mixer, cream
150 grams butter until very soft. Add chicken liver puree with apples to
this. Mix well with wooden spoon, season to taste. Spoon into 6 ramekins,
smoothing tops with back of a spoon dipped in hot water. Cover, chill until
firm, 2-3 hours. Garnish: Core remaining apple with skin on, cut into 6
slices/rings. Melt remaining butter, fry slices, sprinkling with half the
sugar. Turn slices over, sprinkle with rest of sugar, fry over medium heat
until caramelized and brown, about 2-3 minutes on each side. Transfer to a
plate. Make some toast, serve with an apple slice and mint spring on each
pate and with the toast.
Recipe by: Anne Willan's Look and Cook Creative Appetizers Posted to
MC-Recipe Digest V1 #644 by Douglas Weller <dweller@ramtops.demon.co.uk> on
Jun 12, 1997

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”