Chicken Liver Pate with Brandy (1971)

• 1/2 lb chicken livers
• 1/4 lb lean bacon
• 1 small onion
• 1 clove garlic
• 1 tbspn plus 1 tspn flour
• 1/2 consomme
• 1 large egg, slightly beaten
• 1 tbspn California Brandy
• 1/2 inch anchovy paste, squeezed from tube
• 1 tspn parsley flakes
• 1/4 tspn seasoned salt
• Dash each of nutmeg, pepper

With a sharp knife, dice chicken livers, bacon, onion, and garlic.  Combine all ingredients, and mix well. 

Pour about 1/3 of mixture into blender container; run blender until mixture is smooth.  Add in and blend in remaining mixture, 1/3 at a time.  

Pour into buttered 1 1/2-pint or 1-quart casserole. Cover casserole and set in a shallow pan of hot water. Bake in a moderate over (350 degrees) for 1 3/4 hours.  Remove casserole from water; let stand a few minutes, then carefully pour off any liquid.  

Cool thoroughly before serving. Pate can be kept covered in the refrigerator for a week or so, and can also be successfully frozen.  

(Origin - "Wine Cookbook of Dinner Menus" by Emily Chase for the Wine Advisory Board, 1971)

Other Pate Recipes

Duck Pate in Cognac (1965)

Chicken Liver - Mushroom Pate in White Wine (1960)