Chicken Liver Pate
3 + 3 + 10 T butter
1/2 C finely chopped onion
2 T chopped shallots
1/4 C chopped green apple
3 T butter
1 lb chicken livers
1/4 C calvados or apple jack
2-4 T heavy cream
1 t lemon juice
1/4 t freshly ground pepper
Set 10 T of butter aside to soften at room temperature.
Clean chicken livers, removing any brown or green spots and fat. Wash slippery livers quickly under cold water. Blot dry and cut in halves.
In a large saute pan, melt 3 T butter. Add chopped onions and shallots and cooke 5-7 minutes, or until onions are soft and translucent. Add apples and cook an additional 3-4 minutes until apples are soft and easily mashed with a spoon. Transfer mixture to blender.
Using the same pan, melt another 3 T butter. Add chicken livers, turning with a wooden spoon about 3-4 minutes or until lightly browned on all sides, but still pink on the inside. Flame with the calvados or apple jack and add mixture to the blender.
Add heavy cream and blend until smooth, adding extra cream if the blender clogs. Push mixture through a sieve and let cool.
Cream 10 T butter and hand beat into the liver mixture. Add lemon juice, salt and pepper.
Pack into terrines and refrigerate 3-4 hours.
Don’t be overcautious with the salt, cold deadens flavor. Can fold in shaved black truffle along with the lemon juice, salt and pepper. If freezing, top terrine with clarified butter.