*  Exported from  MasterCook  *
 
                        Chicken Liver and Apple Pate
 
 Recipe By     : Anne Willan’s Look and Cook Creative Appetizers
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ea            shallots
    2                    garlic cloves
  500      grams         chicken livers
    3                    dessert apples
  250      grams         butter
   60      ml            Calvados
   30      ml            caster sugar
    6      sprigs        fresh mint -- for decoration
 
 Peel shallots, set flat-side down, slice. Chop to make fine dice. Finely
 chop skinned garlic.
 Trim membrane from chicken livers, core, peel, dice 2 apples.
 Melt 2 tbs of the butter in frying pan, add diced apples with salt and
 pepper to taste. Saute, stirring frequently, until tender, 5-7 minutes.
 Transfer to bowl with slotted spoon.
 Melt 2 tbs more butter in the pan, add livers, salt and pepper, fry,
 stirring, until brown on outside, 2-3 minutes.
 Scrape chopped garlic and shallots into pan, continue cooking, stirring,
 until shallots slightly softened, 1-2 minutes.
 Remove a liver, slice into it -- should be very brown but still pink in
 centre.
 Increase heat to medium high. Pour Calvados into pan, bring to boil. Hold
 lighted match to pan’s side, set Calvados alight. Baste chicken livers until
 flames subside, about 20-30 seconds. Let livers cool.
 Puree mixture in food processor until almost smooth. With wooden spoon or
 electric mixer, cream 150 grams butter until very soft. Add chicken liver
 puree with apples to this. Mix well with wooden spoon, season to taste.
 Spoon into 6 ramekins, smoothing tops with back of a spoon dipped in hot
 water.
 Cover, chill until firm, 2-3 hours. 
 Garnish:
 Core remaining apple with skin on, cut into 6 slices/rings.  Melt remaining
 butter, fry slices, sprinkling with half the sugar.
 Turn slices over, sprinkle with rest of sugar, fry over medium heat until
 caramelized and brown, about 2-3 minutes on each side. Transfer to a plate.
 Make some toast, serve with an apple slice and mint spring on each pate and
 with the toast.
 
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