DIRECTIONS:
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Cook chicken livers in large pot of simmering salted water until tender
and cooked through, about 10 minutes. DRain chicken livers, cool.
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Melt 1/4 cup butter in heavy large skillet over medium-high heat.
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Add onion and sauté until tender, about 5 minutes.
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Add brandy add bring to boil.
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Remove from heat.
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Cool completely.
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Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter
in processor.
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Add allspice, nutmeg and cayenne pepper and process mixture until smooth.
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Season to taste with salt and pepper.
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Transfer to serving bowl.
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Refrigerate at least 1 hour (can be prepared 2 days ahead. Keep refrigerated).
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Garnish pate with lemon slices and watercress if you wish. Serve
pate with crackers and baguette slices.
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