Truffled Chicken Liver Pâté Recipe


1/2 pound chicken livers

1/2 pint of heavy cream

pinch of salt

pinch of dried basil

pinch of dried oregano

big pinch of dried thyme

pinch of white pepper

2 tablespoons of Madeira

3 tablespoons of truffle shavings

additional truffle shavings for decoration

Preheat oven to 375°.  Butter an oven-proof terrine.  Blend all ingredients in a food processor until very smooth.  Pour the blended mixture into the terrine and decorate with the truffle shavings.  Put buttered wax paper on top and then cover with aluminum foil.  Bake in 375° oven in a bain-marie for 15 minutes or until soft but not firm.  Do not overcook!  Allow to cool and store in refrigerator.


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