How to Make Chicken Liver Pate

Chicken Liver Pate Recipe
Ingredients: Makes 8 to 10 servings
2/3 cup beef marrow, raw cup beef broth (to obtain broth: boil bones from beef marrow in water for 2 to 3 hours)
1/3 cup bread crumbs
½ kilo chicken liver
3 eggs
½ cup thick cream
2 tablespoon cognac or red wine
¼ teaspoon salt or to taste
Pinch of pepper
Pinch of cayenne pepper
Dried mixed herbs or dash of italian seasoning
1 tablespoon solid butter
¼ cup melted butter

Procedures:

• Extract beef marrow from beef bone and place in a pan. Add beef broth and bread crumbs.
• Cook over medium heat, stirring continuously until mixture is reduced to a thick paste, about 8 to 10 minutes. Mixture will be slightly lumpy.
• Clean pieces of chicken liver, removing ligaments. Remove chiken heart.
• In a food processor or blender puree liver. Add borth paste to the liver and puree once more. Add eggs thick cream, and cognac or red wine. Season with salt, pepper, cayenne, and herbs. Mix once again.
• Butter the sides of ceramic dish (or any oven proof container). Pour puree into ceramic containers and bake in water bath(bain marie style) for 30 minutes at 350 degree F or until fork dipped into the paste comes out clean. Let cool.
• Pour melted butter over top and refrigerate. Ounce chilled, the melted butter forms and protective film over the pate.
• Serve on decorative vegetable containers such as cucumbers (shown in photo) with bread and crackers. End.