Wednesday, September 14, 2005

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.

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