Chicken Liver Pate'

I keep talking about how much I like appetizers and I really do.  I can and sometimes do make a meal of them.  This recipe for chicken liver pate' is one that I have had for at least thirty years.  It came from a gourmet group that we belonged to years ago in New Fairfield Connecticut. This is not health food, especially if you have high cholesterol, but it is very tasty and usually goes quickly. I like to serve it with toasted rounds of garlic bread or even Triscuit crackers, if I am in a hurry. It goes well with a really heavy red wine, like a big California Cabernet. 


 Ingredients:

1/4 Lb. butter
1 Lb. chicken livers
1 small onion, chopped
3 small shallots, chopped
1/2 tsps. thyme
1/2 tsps. rosemary
1 bay leaf
12 large fresh mushrooms, chopped
1/4 cup brandy
1/2 tsps. salt
1/8 tsps. pepper

Preparation:

In a large skillet , melt the butter.  Add chicken livers, onion and shallots.  Cook over medium heat, stirring frequently, for about ten minutes.  Add Thyme, rosemary, bay leaf and mushrooms.  Continue to stir and cook for another five minutes or until livers feel tender.  Remove bay leaf and put the remaining mixture into a blender.  Add the brandy and salt and pepper.  Blend until you have a thick paste texture.  Pour into a 2 cup serving dish and chill.  Garnish with chopped parsley and serve with garlic toast or crackers as mentioned above.