FRENCH CHOPPED-LIVER PATE

FRENCH CHOPPED-LIVER PATE image

Yield 20 servings

Number Of Ingredients 9

1 lb. chicken livers
3 tablespoons chicken fat or vegetable oil, plus more for greasing the pan
1 large onion, diced
4 large eggs, hard-boiled
3-4 tablespoons Cognac
1 tablespoon corn or potato starch
salt and pepper to taste
5-6 bay leaves, preferably fresh
Rye bread

Steps:

1. Heat chicken fat or vegetable oil in saute pan over medium heat til hot and saute onion in it 20- 25 minutes, or until very soft and lightly golden. Add uncooked liver, and cook until just pink inside, a few minutes. 2. Place onions and liver in food processor with eggs, brandy and starch and process until smooth. Season to taste with salt and pepper. 3. Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.