Chicken Liver Pate

By Arnette

Ingredients

• 3/4 cup (1 1/2) sticks unsalted butter,
• room temperature, divided
• 4 bacon slices, chopper
• 1 1/2 cups chopped onion
• 1 clove garlic, minced
• 12 oz chicken livers, trimmed
• 1 large Granny Smith apple, peeled, cored, cut into 1/4 inch cubes, about 1 1/3 cups
• 1 tablespoon chopped fresh marjoram
• 2 hard-boiled eggs, peeled, quartered
• 2 tablespoons dry sherry, bourbon, or cognac
• 1 1/4 tsp. salt
• Fresh parley sprig
• Rye bread slices, toasted

Preparation

Step 1

Melt 1/4 cup butter in heavy large skillet over mediumphigh heat.
Add bacon and saute' until translucent, abaout 3 minutes. Add onion and saute until pale golden, about 5 minutes. Add garlica and stir 1 minute. Add chicken llivers, apple, and marjoram: saute until livers are no longer pink inside and apple is soft, about 8 minutes.

Transfer warm liver mixture to processor. Add hard-boiled eggs, Sherry and salt: puree until almost smooth. Transfer mixture to fine to medium sieve set over large bowl. Using sturdy rubber spatula, press mixture through sieve into bowl.

Mix in renaububg 1/2 cup butter. Season pate to taste with freshly ground pepper. Transfer to small serving bowl.

DO AHEAD can be made 4 days in advance. Cover and chill.

Garnish pate with parsley and serve with toasted rye bread.