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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