 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is quick, easy and delicious - the perfect addition to a holiday buffet. Ingredients:
1 1/2 pounds chicken livers, trimmed |
3/4 cup (1 1/2 sticks) butter, room temperature |
1/2 cup minced onion |
2 tablespoon brandy |
7 canned anchovy fillets, drained |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
lemon slices |
watercress |
assorted crackers and baguette slices |
Directions:
1. Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.
2. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.
3. Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)
4. Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.
|
|