KitchenMagician's Recipe

PATE - CHICKEN LIVER WITH SCHMALTZ ONION

Category: Chilled Appetizers

Makes 1 1/2 cups.

2 T. butter
1 onion, finely chopped
1 clove garlic, minced
1 lb. chicken livers, trimmed
2 T. brandy
1/2 c. whipping cream
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1 hard-boiled egg, minced
thin sliced Rye bread

Caramelized Onion

4 T. butter
4 T. bacon drippings
2 onions, diced
dash Worcestershire sauce

In large skillet, melt butter over medium-high heat.
Add onion; cook stirring frequently, until tender and golden.
Stir in garlic and livers; cook until livers are lightly browned, but still pink inside, about 5 minutes.
In blender or food processor, puree liver mixture, cream, salt, pepper and thyme until smooth, stopping occasionally and scraping down sides with spatula.
Spoon mixture into small bowl; cover and refrigerate at least three hours before serving.
Prepare Caramelized Onion. Heat butter and bacon dripping in a skillet over medium heat.
Reduce heat and stir in onions; cook until browned and very tender, 25 minutes. Do not scorch.
Add dash of Worcestershire sauce once the onions have caramelized; stir well.
Add a little more bacon drippings to pan to glaze onions.
Cool slightly before serving.
Serve Pate with minced hard-boiled egg, rye bread and Caramelized Onion.