| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 80 | servings | |
INGREDIENTS
| 1 | lb | Chicken livers |
| 3 | tb | Chopped onion |
| 1 | md | Granny Smith apple; peeled, chopped |
| 1/2 | lb | Unsalted butter; room temperature |
| 1 | tb | Butter |
| 1 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Grated nutmeg |
| 1 | ds | Cayenne pepper |
| 1 | ds | Ground cloves |
| 3 | tb | Clarified butter |
| 5 | Red Delicious apples or Yellow Delicious | |
| Or McIntosh | ||
| 10 | Cornichons; (sour French gherkins) |
INSTRUCTIONS
Trim the livers of all fat. Put in a small saucepan, and cover with water. Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate. Scrape off before serving. No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in 1/4-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon. Makes approximately 80 pieces. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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