INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2944
Calories From Fat: 1797
Total Fat: 204.4g
Cholesterol: 537.5mg
Sodium: 219.6mg
Potassium: 5392.8mg
Carbohydrates: 268.7g
Fiber: 51.1g
Sugar: 124.9g
Protein: 42.2g