From Sandi's Recipe File - Chicken Liver Pate

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"From Sandi's Recipe File"

Recipe Source:
From the Personal Collection of
Lynn Bonner

Serving Size: ?

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Chicken Liver Pate

Amount	Ingredient
5 cups	water
2 teaspoons	salt (divided)
1	celery stalk
3 sprigs	parsley
8	peppercorns
1 pound	chicken livers
1/2 teaspoon	tabasco sauce
1 cup	butter (room temperature)
1/4 teaspoon	grated nutmeg
2 teaspoons	dry mustard
1/4 teaspoon	ground cloves
1	medium sized onion, finely minced
2 tablespoons	brandy or dry sherry
1 clove	garlic, finely minced

Preparation Instructions:

In a large saucepan, bring the water to the boil over high heat. When the water is boiling add 1/2 teaspoon salt, celery stalk, parsley, and peppercorns. Reduce the heat to medium and simmer for 10 minutes. Add the chicken livers, cover the pan and cook for 10 minutes or until done to taste.
Drain the livers (separate them from the broth ingredients).
In the food processor mince the garlic and onion. Add chicken livers and process until fine. Add the remaining salt, tabasco, butter, nutmeg, mustard, cloves, and brandy or sherry. Process until smooth.
Put the pate into a serving dish, a terrine style looks nice but any dish that can be covered tightly and refrigerated will do.
Smooth the top of the pate and decorate with sliced olives. Needs at least 6 hours for flavors to blend but this can be made two days in advance. Best served at room temperature. Do NOT freeze.
Serve with crackers or a variety of breads.

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