Chicken Liver Pate with Cumberland Sauce

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

There are better things in life than alcohol, but alcohol makes up for not having them. - Terry Pratchett

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             TODAY'S RECIPE
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Whether it's a classic French pate en terrine or a simple chopped liver
from the nearest Jewish deli, I usually order a pate when there's one on
the menu. Here is a simple yet elegant version I have made many times.

Chicken Liver Pate with Cumberland Sauce

1 lb (450 g) chicken livers
1 onion, quartered
3/4 cup (180 ml) melted butter
4 Tbs (60 ml) grated onion
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
1/4 tsp (1 ml) mace
2 tsp (10 ml) dry mustard
2 Tbs (30 ml) brandy

Wash livers carefully, removing any discolored areas. Place in a
saucepan with the quartered onion and enough water to cover. Bring to a
boil, cover, reduce heat, and simmer for 20 minutes. Drain and dry the
livers (discarding the onion), then grind in a food grinder or force
through a food mill three times. Do not use a blender or food processor.
Add all other ingredients and mix thoroughly. Put in a mold or bowl (do
not grease) and press down firmly. Chill for at least 3 hours. If
prepared the day before using, allow to sit at room temperature for 1
hour before serving. Serve with crackers or toast points.
Serves 6 to 8 as an appetizer.

Cumberland Sauce

Grated rind of 1 lemon
Juice of 1 lemon
Grated rind of 1 orange
1 Tbs (15 ml) powdered sugar
1 tsp (5 ml) Dijon mustard
1/2 cup (125 ml) red currant jelly, melted
2 Tbs (30 ml) Port wine

Combine all ingredients and blend thoroughly.
Received on Sun Mar 1 19:12:33 2009