Yield: Yields 1-1/3 cups
This pâté is unlike any store-bought pâté you’ve tried—it’s rich but mild, with a dense, ultra-smooth texture. If you’re making this pâté to use in the Beef Wellington recipe, you’ll have one ramekin leftover; serve it with crackers as an hors d’oeuvre.
Inspect the chicken livers; trim and discard any green-yellow patches. Cut each liver in half.
Put the shallots, garlic, thyme, Madeira, and brandy in a small pot and bring to a boil over medium heat. Simmer, checking frequently, until reduced to about 1?Tbs. of liquid, 2 to 3 minutes. Strain and reserve the liquid.
Put the chicken livers in a food processor. Add the eggs, the reserved liquid, 1/2 tsp. salt, and 1/4 tsp. pepper. Process until smooth, about 30 seconds, gradually pouring in the melted butter while the motor is running. Strain the mixture into the ramekins.
Put the ramekins in a 9×13-inch baking dish and pour in enough hot water to come about 1 inch up the sides of the ramekins. Bake until puffed, golden-brown, and set, 25 to 30 minutes.
Remove the ramekins from the roasting pan and cool completely. If not using immediately, cover tightly with plastic wrap once the pâté is cool, and refrigerate for up to 3 days.
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I followed the recipe as published, as was rewarded with a tasty chicken liver pate. At the recommended baking time, I wanted a bit darker top, so I left the pate in the oven for another six or seven minutes.I made the pate to use in the Beef Wellington recipe, which took about half the quantity. The rest of the pate I have enjoyed on crackers and on toast. Definitely a winner.
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