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Brandied Liver Pâté



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Le Cognac
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Tarras, Teo
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Brandied Liver Pâté
Ivanhoe, Chicago
Gourmet Archives

If we did not fear hearing a very loud "DUH!" from you,
we would feel duty-bound to remind you that this is an old
recipe with no regard whatsoever for your cardiovascular
health and wellbeing. You may choose to join some of us
in a wee bit of reckless indulgence during the Holidays.
Or not. Just consider yourself forewarned!

1/2 pound ham fat
1/2 cup chicken fat
3 medium onions, chopped
1/2 pound mushrooms, chopped
1/2 pound bacon, chopped
1 1/2 pounds chicken livers
1/2 cup brandy
1/4 cup Sherry
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper

In a skillet in the ham fat and chicken fat sauté the onions, mushrooms
and bacon for 5 to 8 minutes. Add the chicken livers and cook mixture
over very low heat for 1 hour, stirring frequently. Stir in the brandy,
Sherry, salt and pepper. Put through a food chopper or purée in [food processor or] blender. Pack the pâté into a crock or tightly covered container and chill 24 hours before serving.

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