KitchenMagician's Recipe

PATE - CHICKEN LIVER AND BACON

Category: Chilled Appetizers

Makes 8 to 12 servings.

2 chicken breast fillets
3 bacon slices
1/2 lb. bulk pork sausage
1/2 lb. chicken livers
2 slices French bread
1 med. onion, grated
1 clove garlic, crushed
1/4 tsp. thyme
1/4 tsp. grated nutmeg
1/4 tsp. poultry seasoning
1 egg, slightly beaten
1/4 c. milk
1 T. butter
3 T. brandy
1/2 tsp. salt
1/2 tsp. black pepper
2 bay leaves

Preheat oven to 325F.
Cut chicken breasts into slivers lengthwise. Saute chicken livers in butter until firm but not browned.
Pull bread apart into large crumbs. Soak in milk until soft. Squeeze out milk.
Mash or chop chicken livers into fairly small pieces.
Combine sausage meat, livers, bread, egg, garlic, thyme, nutmeg, salt, pepper and brandy in a mixing bowl. Blend well.
Line bottom of a loaf pan with two bacon slices.
Spread bacon layer with a layer of the sausage-liver mixture. Place chicken slivers on sausage-liver layer, lengthwise.
Continue with alternate layers until ingredients are used up, ending with a top layer of sausage-liver mixture.
On this, place a bacon slice and two bay leaves.
Cover pan with aluminum foil and poke two small holes through the foil to allow steam to escape.
Bake in pan half-full of water at 325F for 2 hours. Cool.
Loaf may be subjected to pressure overnight to firm it up for easier slicing. Unmold.