Porto and Sherry Sandeman 1931
Georges Massiot
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La Belle Cuisine - More Appetizer Recipes

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Pâté Maison, The Compound

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Pâté Maison
The Compound, Santa Fe
Gourmet Archives

1 onion, chopped
1/2 cup butter (rendered
chicken fat is preferable)
1 pound chicken livers
1 1/2 unpeeled medium apples,
cored and sliced
1/4 cup dry Sherry
1/4 cup Madeira
Salt and pepper to taste
4 hard-cooked eggs, coarsely chopped
Melted butter
Thin slices of rye toast
Lemon wedges
Finely chopped onion

In skillet sauté the onion in the butter or chicken fat until soft but not
brown. Stir in the chicken livers, apples, Sherry and Madeira. Cook over
very low heat until liquid is reduced by half and season it with salt and
pepper to taste. Add the hard-cooked eggs, coarsely chopped and work
the mixture through finest blade of food chopper several times, or until
it is smooth.
Pack the pâté in small crocks, pour a layer of melted butter over the
top and chill. Serve on thin slices of rye toast with lemon wedges and
finely chopped onion.

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