CHICKEN LIVER PÂTÉ
There is nothing more divine than a perfectly executed pâté. It is heaven on a plate. You can make a lunch out of it. Serve it before dinner. I have even spread it lavishly on morning toast.
Over the years in our various restaurants we served both rustic, coarse country terrines and silky refined pâtés. They are impressive as a first course and having a good recipe in your repertoire will make your reputation as a sophisticated, good cook.
This recipe has just a few basic ingredients. There is no legging it about town shopping for exotic food. The main ingredients are chicken livers, unsalted butter, cream and seasonings, but the results are nothing short of spectacular. The recipe goes together quickly and should be made the day before you plan to serve it. During the holiday season I made it for a dinner party a few days before Christmas, and then served it again for Christmas morning brunch. Left-overs, tightly covered, keep well in you refrigerator for several days.
You will find yourself making this elegant CHICKEN LIVER PÂTÉ over and over again.