yields three cups
8 slices bacon, diced
1 pound chicken livers
½ cup brandy
¾ cup heavy or whipping cream
1 medium-size yellow onion, chopped
¼ cup mayonnaise
1 teaspoon dried thyme
Large pinch ground nutmeg
Salt and freshly ground black pepper, to taste
½ cup coarsely chopped walnuts
3 tablespoons chopped fresh Italian parsley
crumbled crisp bacon and chopped fresh Italian parsley, or whole walnut meats and chopped parsley (garnish)
One day before serving, fry the diced bacon in a medium-size skillet
until crisp. Remove from the pan with a slotted spoon and drain on paper
towels. Sauté the livers in the hot bacon fat over medium-high heat until
brown on the outside but still pink inside, 4 or 5 minutes. Remove from
the pan and reserve. Pour the brandy into the skillet over medium heat and stir,
scraping loose browned bits on the bottom of the pan. Add the cream and
heat to boiling. Reduce heat and simmer until reduced to about 1 cup.
Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth. Add the mayonnaise, thyme, nutmeg, salt to taste, and lots of
pepper. Process until smooth. Add the diced bacon, walnuts, and 3
tablespoons parsley and process just until blended.
Transfer the liver mixture to a crock or decorative serving dish
and refrigerate covered overnight to allow the flavors to blend.
Garnish the pate with crumbled bacon and parsley or walnuts and parsley. Serve with crusty bread or assorted crackers.
bacon recipe courtesy of: The Silver Palate Good Times Cookbook by Sheila Lukins and Julee Rosso, for Cookstr
