No critter, not even an Aussie Shepherd, likes chicken livers as much as I do. Fried, and with ketchup, are good, but pâté is supreme. Here’s how I make it, which means simplicity, along with some fire, is better.
Ingredients
1 tablespoon Butter
1/4 pound Chicken Livers
Salt
A handful of Porcini Mushrooms–I rehydrate dried ones
1 clove chopped Garlic
Enough Brandy to set the house on fire (that’s a joke)
A few drops of Heavy Cream
Heat the butter at medium heat, and fry the livers with a pinch of salt–they don’t need much. Throw in the diced Porcini when almost cooked, add the garlic, and prepare for the conflagration.
Pour in the brandy and light her up. Poof! There is nothing as good as a kitchen fire, unless it is a sure enough grease fire. A good hot fire is the last step in the cooking.
After things cool off, pour the livers and mushrooms into a food processor. MJ and I had to step up to the plate and buy a French made Robot Coupé machine, which is advertised as “Three Robots in One.” That company did invent the things.
Add the cream–NOT TOO MUCH–to make the stuff even richer than it already is, and let the robot go to work. I leave some texture to the meat, as I didn’t like baby food even when I was a baby. Put it into a terrine/custard cup and refrigernator it. From this point, get as Frenchified as you want–I love this with a crostini, a cornichon, and nothing else. There is nothing like this kind of food to make life worth living.
Southern Fusion Cooking 