Chicken Liver Pate
Makes about 1 1/2 cups
This has the rich flavor of liver without being too intense -- a smooth and pleasant spread to use as an appetizer with drinks. Adapted from what Bremer learned from chef-instructor Henri-Etienne Levy at La Cuisine Sans Peur in New York City.
8 ounces plus 3 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 pound chicken livers
1 tablespoon cognac
1 teaspoon thyme leaves
2 tablespoons dry sherry, or as necessary
1/4 teaspoon salt (optional)
Freshly ground black pepper (optional)
In a medium pan on medium-low heat, melt 1 tablespoon of the butter. Add the shallot and cook until it is softened, about 3 minutes. Transfer to a dish and set aside.
