| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | Servings | |
INGREDIENTS
| 3 | Onions, about 3/4 pound | |
| chopped | ||
| 1 | Stick unsalted butter, 1/2 | |
| cup | ||
| 1 | lb | Chicken livers, trimmed |
| 1/4 | c | Tawny Port |
| 1/4 | t | Allspice |
| 1 | T | Fresh lemon juice |
| 1/3 | c | Fig preserves, available at |
| specialty foods | ||
| shops and | ||
| somesupermarkets | ||
| chopped fine | ||
| Toast points or water | ||
| biscuits as an | ||
| accompaniment |
INSTRUCTIONS
In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it saute the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pate, covered, for 5 hours, or until it is firm. The pate may be made 4 days in advance and kept covered and chilled. Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pate with the toast points or water biscuits. Gourmet December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1073
Calories From Fat: 830
Total Fat: 94.5g
Cholesterol: 244mg
Sodium: 739.4mg
Potassium: 1369.3mg
Carbohydrates: 54.1g
Fiber: 15.9g
Sugar: 20.7g
Protein: 14.8g