Chicken Liver Paté
From truffle farmers Franklin and Bety Garland, Hillsborough, North Carolina
Ingredients
1 ½ pounds chicken livers3 eggs
¼ cup whipping cream
4 slices bacon, cooked and chopped
3 tablespoons brandy
2 tablespoons port
2 tablespoons flour
1 teaspoon ginger
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon allspice or nutmeg
¼ cup pistachio nuts
½ truffles, minced
3 bacon slices, cooked
Directions
1) In a blender, mix briefly the chicken livers, eggs, whipping cream, bacon, brandy, port, and flour.2) In a bowl, lightly mix chicken liver mixture with the next six ingredients.
3) Place mixture in a greased loaf pan and top with slices of bacon. Cover tightly with heavy foil and place baking pan up to about half its depth in a larger pan of boiling water.
4) Bake at 325 degrees for 1½−2 hours, or to an internal temperature of 180 degrees.
5) Serve cold, after removing some of the fat from the top surface if necessary. When storing leftover paté, make sure it is well covered with a layer of fat or clarified butter.