INGREDIENTS

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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“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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