© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Michael Fields Cooking School
3 tablespoons butter
½ cup finely chopped onions
2 tablespoons finely chopped shallots
1 small tart apple, peeled,
3 tablespoons butter
1 pound chicken liver, halved
¼ cup Calvados/applejack
4 tablespoons heavy cream
10 tablespoons butter, softened
1 teaspoon lemon juice
1 ½ teaspoon salt
¼ teaspoon pepper
2 tablespoons finely chopped truffles
¼ pound butter, clarified
Clean livers carefully, cutting away any green/brown spots, then wash quickly under cold runnunig water and pat dry. Cut in half. In large heavy frying pan, melt butter. Add onion and shallot and cook over moderate heat for 5 to 7 minutes, stir now and then, til onion is soft and lightly colored. Mix in apple and cook 3 to 4 minutes longer. When soft enough to mash with a spoon, transfer to blender or food processor. In same pan, melt second butter, over brisk heat. As foam subsides, add livers. Over high heat, turn with wooden spoon about 3 to 4 minutes. If frozen livers are used, drain off or almost completely reduce excess liquid given off. When quite brown but still pink inside, remove from heat and flame with warmed calvados/applejack. Let alcohol burn itself out completely.
Now add livers and juices to onion-apple mix in blender or food processor. Moisten with ½ of the cream and blend at high speed, pouring in additional cream if blender clogs — A food mill may be used if no electrical appliance is available. It doesnt matter if liver mix becomes fluid but it must be smooth. With a rubber spatula, scrape into fairly fine mesh sieve over bowl. Rub paste through with back of spoon and let cool completely.
Meantime, cream softened butter by beating, mixing and mashing against side of bowl til absolutely smooth. When paste is cool — and no sooner — beat it, little by little, into butter. If too warm, the butter will melt and give pâté an oily texture. Stir in throughly lemon juice, salt and a few grindings of pepper. Fold in truffles, if used, and taste for seasoning. Dont be over cautious about salt. Since cold deadens flavor, the pâté will be less salty than imagined after refrigeration. Pack into crocks or terrines. Smooth top with a spatula and pour enough clarified butter to cover completely. This prevents discoloration and helps prevent spoilage.
Refrigerate at least 3 to 4 hours, until firm. If sealed with clarified butter will keep at least 1 week or can be frozen, then thawed in fridge before serving.
Garnish with a ring of finely chopped parsley around edge of butter seal. Serve with french bread, pumpernickel or Melba toast.