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Pâté is a fabulous
appetizer not only because it is luxurious taste, but
also because it can be prepared 2 to 3 days in advance!
It makes a great addition to any buffet or party menu.
3 Tbsp. unsalted butter
1 lb. chicken livers,
rinsed
4 shallots,
peeled and chopped (about 1/2 cup)
2 cloves garlic,
minced
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 tsp. Grand Marnier
or Cognac
1/3 cup heavy cream,
chilled
8 Tbsp. unsalted butter,
softened
crackers or toasts
 Trim
any membrane from chicken livers. Melt 3 Tbsp. of butter
in a large skillet over medium heat. Add chicken livers,
shallots, garlic, ground cloves, salt and pepper. Stir
until ingredients are combined. Cook mixture over medium
heat, stirring occasionally, for about 10 minutes, or
until livers are cooked through. Drain liver mixture
in a colander or sieve.
 Purée
liver mixture, Grand Marnier, cream and 8 Tbsp. of softened,
unsalted butter in a food processor until smooth. Spoon
mixture into a small bowl or individual ramekins. Cover
and chill for at least three hours before serving, but
preferably 24 hours. Garnish with parsley, if desired.
Serve with crackers or toasts.
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