Chicken Liver Pate

By Grazor

Ingredients

• 1 pound chicken livers
• 1/2 pound plus 4 TBS butter, melted
• 1 egg
• 2 tsp salt
• Pinch of quatre-epices (equal parts nutmeg, allspice, cloves and cinnamon)
• Pinch of freshly ground white pepper
• 2 TBS Cognac

Preparation

Step 1

1. Preheat the oven to 300 degrees F.


2. Brush 6 4-oz ramekins with the 4 TBS melted butter.


3. Process the chicken livers, egg, salt, quatre-epices, pepper, and Cognac in a food processor. (I left out the Cognac, since I wanted to feed this to Kate. I didn’t have any white pepper so I used black pepper instead. And I used freshly grated nutmeg, only because I happen to have whole nutmegs and a nutmeg grater.)


4. With the food processor running, slowly add the 1/2 pound of melted butter. Blend for 15 seconds.


5. Pour the mixture into the ramekins, filling 3/4 of the way.
5. Set the ramekins in a baking dish and fill the baking dish with water to half the height of the ramekins.


6. Bake for 30 minutes.


7. Let the ramekins cool, and then refrigerate until needed.


8. Run a warm knife around the edge of each ramekin, cover with a plate, and invert.


9. Serve chilled (we ate it room temp) with baguette toasts.

I forgot to put the ramekins in the water bath (see the photo above). But it still came out great.