Chicken Liver Rules

Who left that crumb on the plate tsk tsk

This pate is basically adapted from the great Julia. It lasts for about a week and makes enough for a good sized dinner party. Serve on crackers or crusts of bread fried in olive oil. It’s also great on leftover turkey sandwiches.

Pate

• 1 lb chicken livers
• 2 tbsp minced green onion
• 1 tbsp minced shallot
• 1 tbsp minced garlic
• 2 tbsp butter
• 1/3 cup cognac
• 1/3 cup whipping cream
• 1 tbsp fresh oregano
• 1/2 cup melted butter

Wash livers and remove any blackish spots. Cut into bite sized pieces. Melt two tablespoons butter in a saute pan and cook onions over medium heat until softened. Add garlic and cook until fragrant. Add livers and oregano and fry until all the pink is gone from the outside. Scrape into a blender. Pour wine into pan and deglaze it. Cook down by half then add to liver mixture. Add cream and blend to a smooth paste. Pour in melted butter and blend again. Force the mixture through a  sieve and taste for seasoning. Pack into a bowl and chill for four hours.

Speaking of Julia: Remember to “save the liver.” http://www.hulu.com/embed/739Vg5LOox0HpooK6jqi_A