Pate on apple slices

80 servings

Ingredients

Quantity Ingredient
1 pounds Chicken livers
3 tablespoons Chopped onion
1 medium Granny Smith apple; peeled, chopped
½ pounds Unsalted butter; room temperature
1 tablespoon Butter
1 teaspoon Dry mustard
¼ teaspoon Salt
¼ teaspoon Grated nutmeg
1 dash Cayenne pepper
1 dash Ground cloves
3 tablespoons Clarified butter
5 Red Delicious apples or Yellow Delicious
Or McIntosh
10 Cornichons; (sour French gherkins)

Directions

Trim the livers of all fat. Put in a small saucepan, and cover with water.

Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining ½ pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate.

Scrape off before serving. No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in ¼-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon. Makes approximately 80 pieces.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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