 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe can be prepared in 45 minutes or less. This is a great way to use the liver from your Thanksgiving turkey. In this recipe simply substitute the turkey liver for some of the chicken livers. Ingredients:
1 small onion |
1/2 pound chicken livers |
1/3 cup chicken broth |
1/4 teaspoon ground allspice |
3 tablespoons unsalted butter, softened |
1/2 teaspoon cognac, or to taste |
1/2 teaspoon salt |
3 tablespoons well-chilled heavy cream |
accompaniment: crackers or toasts |
Directions:
1. Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
2. In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
3. Serve pâté with crackers or toasts.
|
|