INGREDIENTS

INSTRUCTIONS

The author writes: "This food processor recipe makes about 4 lbs. -
enough pate to pack into crocks for holiday gifts your friends will
enjoy. The amount of butter can be reduced for a less expensive
version, but it won't be as smooth. Do not use margarine.  If you
don't have homemade chicken stock, use a bouquet garni to enhance the
instant kind. In place of prepared "fine spices," you may substitute  a
pinch each of white pepper, red pepper, mace, sage, marjoram,
rosemary, cinnamon, nutmeg and tarragon."  For bouillon "stock," bring
water to boil with chicken cubes. In a  cheesecloth bag, tie parsley,
bay leaf, peppercorns and thyme; place  in stock.  Simmer for 20
minutes. Remove bag and discard.  For pate:  Marinate liver in cream
for 8 hours or overnight in  refrigerator.  Rinse liver in cold water
several times; cover with  fresh cold water and bring to the boiling
point. Immediately drain  water, fill with fresh cold water and bring
to boil again.  Repeat  procedure twice more.  (This removes bitter
taste.)  Now add chicken stock to cover liver and bring to boiling
point. Turn  down to simmer and cook 20 minutes. If time allows, let
liver cool in  the stock. Drain well.  Finely chop onions in food
processor.  Saute the onions in some of the  butter until transparent
but not colored. In a very large mixing bowl,  blend all ingredients
except the fine spices with liver and remaining  butter.  Place batches
of this mixture in food processor and process until very  smooth.
Repeat as needed.  Add fine spices; taste and adjust  seasonings. Some
salt may be required. (When tasting warm, the  seasonings are more
acute than when cold.  So add a bit more to  achieve desired taste.)
Taste for cognac and brandy; adjust  accordingly.  Pack into
well-buttered or oiled molds; gently tap to release any air  pockets.
Cover with foil; refrigerate. To unmold, immerse to half  their depth
in hot water, counting 10 seconds, then invert onto a  platter. Garnish
with carved flowers of radishes or tomatoes, if  desired. Or spoon pate
into a piping bag and squeeze out in swirls  onto crackers or toasted
bread rounds. Garnish each with a tiny  parsley leaf.  To store several
weeks, pour melted butter completely over top of  pate in mold.  Cover
with foil; refrigerate. To serve, remove and  discard hardened butter
from top and unmold as above.  To glaze with Madeira: Heat beef stock
and add packaged, unflavored  gelatin.  Allow to dissolve and add
Madeira wine or dry sherry. Set  aside to thicken slightly. With a
pastry brush, paint glaze all over  unmolded pate.  Several coats may
be required for an even glaze. Or  pour glaze gently over pate by
setting pate on a rack over a plate  (to catch the overflow).  To vary,
fold in walnuts or pistachios after blending pate  ingredients in food
processor.  Then add the fine spices and taste.  Yield:  About 4 lbs.,
or enough for a cocktail party of 16.  From _Nancy Enright's Canadian
Herb Cookbook_ by Nancy Enright.  Toronto: James Lorimer & Company,
1985.  Pp. 12-13. ISBN  0-88862-788-2. Posted by Cathy Harned.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2099
Calories From Fat: 1511
Total Fat: 175.4g
Cholesterol: 344.1mg
Sodium: 5108.9mg
Potassium: 2295.4mg
Carbohydrates: 116.5g
Fiber: 20.7g
Sugar: 43.2g
Protein: 39.1g