Pate Normandy

This chicken liver pate is not only one of the easiest to make, but it’s apples and Calvados give it a truly wonderful taste. The apple flavor keeps the chicken liver taste from being overpowering. This recipe can be made several days ahead of time and kept in the refrigerator. In fact, it is best made at least the day before, giving the flavors a chance to mingle. I serve this with wheat thins or with thin slices of apple, such as Granny Smith.

2 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, coarsely chopped
1 Granny Smith apple, peeled, cored and chopped
1/ teaspoon thyme
Salt and pepper to taste
1 pound chicken livers, all fat removed
1/4 cup Calvados (French apple brandy)
1/2 cup (1stick) butter at room temperature

Heat the vegetable oil and the 2 tablespoons butter in a heavy sauté pan. Add the onion, apple, thyme, salt and pepper and sauté until lightly browned. Cover the pan and simmer until the apple is soft, approximately 3 minutes. With a slotted spoon, remove this mixture from the pan and reserve.

In the same pan, adding a little more butter if necessary, sauté the chicken livers being careful not to overcook them. (The livers should still be pink inside.)

Warm the Calvados, carefully set aflame, and pour over the chicken livers. When the flame has died out, add the onion-apple mixture, stir well and let cool.

Put the mixture in the food processor, add the 1/2 cup butter, a tablespoon at a time, and puree until smooth. Put into a dish or decorative tureen and refrigerate for several hours before serving.