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Recipe: Chicken Liver Pate Casanova
Similar Categories: Chicken, Liver, Pate, Casanova
1/2 cup butter or margarine
4 oz cream cheese
1/2 lb chicken livers
1 small onion, quartered
6 Tbs. canned chicken broth
2 Tbs. brandy or Cognac
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. cayenne
Remove butter and cream cheese from refrigerator about 1 hour before
starting recipe. Clean chicken livers, cut in half and remove
connecting tissue. Put into a saucepan with the onion, chicken broth
and brandy; bring to boiling; cook 5 minutes. Empty mixture into
blender container, including liquid. Add paprika, curry powder, salt
and cayenne. Cover and blend on high speed. With blades spinning,
remove inner cap or cover and slice in butter and cream cheese,
stopping blender to stir down mixture with a thin rubber scraper, if
it is no longer churning. Pour into a small crock and chill at least
2 hours. Serve with a garnish of sieved hard-cooked egg yolk, if you
wish.
NOTES : If you wish to keep pate several days before serving, melt 2
Tbs. butter or chicken fat and pour the clear liquid over the top of
the pate. Make sure the fat completely covers the top, to keep the
pate airtight. When serving, just scoop the fat off and garnish as
directed above.
Pate is always best when served with just a little of the chill off.
Refrigerate until you are ready to serve it.
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