Frugal and Fancy Bard College
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CHICKEN LIVER PATE<br />
1 pound chicken livers<br />
Salt <strong>and</strong> freshly ground black<br />
pepper<br />
1 tablespoon extra virgin olive<br />
oil<br />
1 large shallot, peeled <strong>and</strong><br />
minced<br />
1 tablespoon fresh thyme<br />
leaves<br />
2 tablespoon butter<br />
Cream<br />
Splash or br<strong>and</strong>y, vermouth, or<br />
rum<br />
Parsley leaves<br />
Dry chicken livers with paper towels, remove connective tissue, <strong>and</strong> season with salt<br />
<strong>and</strong> pepper. Heat oil in a large skillet over medium-high heat. Brown livers on one side,<br />
about 5 minutes. Add shallots, turn livers over, <strong>and</strong> cook for 2 minutes more. Stir in<br />
thyme, <strong>and</strong> then remove from heat. Purée chicken liver mixture, alcohol, <strong>and</strong> butter in a<br />
food processor until smooth add cream if necessary. Then spread on toast garnish with<br />
parsley.
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