Pâté Please

This recipe is provided in response to Christine’s request for my pâté recipe. One would think that chicken livers would be easy to find in the grocery store since there are lots of chickens that once had livers hanging about meat counters. Nevertheless, chickens livers seem to be in short supply and you might have to specifically ask the butcher for them. The other thing that you need for this recipe is either a blender or a food processor since the mixture needs to be whizzed to get to the right consistency. Sorry that I have no photo to accompany this recipe aside from this blurry chicken shot, but I did not have time to buy chicken livers today (had to go to Chez Piggy’s instead for 2 Caesar's and a plate of guacamole and chips). The pâté can be baked in a single attractive serving dish to serve on a buffet or alternatively, you can use smaller oven-proof dishes to bake it in and make individual, appetizer-sized servings. Accompany with a nice French baguette and some grainy mustard.

Place the following in a blender or food processor and blend at high speed until smooth:

1 medium onion
1 garlic clove
2 eggs
add 1 pound of chicken livers and blend for about 2 minutes more
add 1/4 cup of flour
1/2 teaspoon ground ginger
1 teaspoon pepper
1 cup heavy cream ( that's cream you would use for whipping)
1/2 teaspoon allspice
1 teaspoon salt
1/4 cup butter
Blend until smooth
Pour into a greased baking dish with cover.
Set in a pan of hot water (Bain Marie)

Bake at 325 for 3 hours. (If you use a number of smaller baking dishes, you will not have to bake for such a long time, just until the individual pâtés are firm).It turns out that I have an easier recipe for pâté than this one that I might post tomorrow.