Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Liver Pate
==================
This is my favourite Chicken Liver
pate. It is from one of Jacques
Pepin's cookbooks. "Everyday cooking
with Jacques Pepin" I usually pour
this into two or three small
ramekins and decorate with aspic
1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion
.
Place the livers, onion, garlic, bay leaves, thyme, broth and 1
teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare
simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit
for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of
a food processor with metal blade. (Reserve and strain the liquid to
make the aspic) Start processing the liver, adding the butter piece by
piece. Finally , add the second teaspoon salt, the pepper, and Cognac
and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat,
let it cool in the refrigerator for about 1 hour to harden the butter,
and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.