0 recipes from contoocook and beyond


l/2 cup heavy cream chilled
l lb. chicken livers
l granny smith apple
l small onion
2 cups chicken stock
2 cups water
l/2 cup butter, toom temp
l/2 tsp. nutmeg
2 tbsps. cognac
Pour cream into med bowl and beat just until soft peaks bvegin to form. Refrigerate. Clean chicken lviers
of veins and fat. Set aside. Peel, quarter and core the apple. Slice it corsswise into l/2″ pieces. Set
aside. Cut the onion into l/3″ slices. Set aside.
Pour the chicken stock and water into a med saucepan. Plce the pan over high heat and bring the liquid
to a boil. Add the apple and onion slcies and boil for 5 mins. Add the chicken lvier, reduce the heat
to moderate and simmer covered for 8 mins. Drain and set aside to cool for l5 mins. Place the drained
chicken lvier mix ina good processor. Puree until smooth. Add butter, s&p, nutmeg and cognac. Blend until
smooth. transfer mix to a large bowl. REmove the whipped cream from the frig and whisk lightly to reblend. Gently fold the cream into the chicken liver puree until no steaks of white remain. Pack the pate into
a crock or mold, cover and hill for at least l hr or until form. Serve with thin slices of French bread or
crackers. J. Bildern’s & sons

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