| Ingredients |
| |
| 1 |
lbs |
chicken liver |
| 2 |
each |
medium onion, chopped |
| 2 |
Tbsp |
vegetable oil |
| ½ |
tsp |
salt |
| ¼ |
tsp |
black pepper |
| |
| 1 |
each |
boiled large egg |
| 1 |
Tbsp |
brandy |
| ¼ |
each |
unsalted butter stick |
| |
| ¼ |
cup |
sweet wine (kidush wine) |
| 1 |
Tbsp |
brandy |
| 1 |
Tbsp |
fresh lemon juice |
| ¼ |
oz |
unflavored gelatin |
| ½ |
cup |
water |
| 1/8 |
tsp |
salt |
| 1 |
tsp |
black peppercorns |
| |
|
| Preparation steps: |
- Saute the onions in a non-stick pan until golden brown, about 10 minutes.
- Add chicken liver, salt and black pepper. Saute about additional 5 minutes,
mixing frequently.
- In a large bowl blend the chicken and onion mix, egg, brandy and butter until
it becomes a smooth paste.
Use a hand blender.
- Line up a 5" X 5" container with clear wrap (plastic). Pour the pate into the container and
refrigerate for 2-4 hours.
- Prepare the jelly for garnish.
In a small pot heat the sweet wine, brandy and lemon juice. Mix the gelatin and
water in a small bowl and add to the pot. Bring to boil and turn off the heat.
Mix well. Cool down to room temperature.
- Remove the pate from the container, and flip it over a serving dish.
- Pour the jelly into 5" X 5" container and refrigerate for 5 minutes.
- Brush the jelly on the pate 2-3 times. Sprinkle the black peppercorn, and
brush additional 2-3 times.
- Refrigerate the pate and jelly.
Serving: cut the jelly into small cubes and arrange around the pate.
Serve with crackers or fresh bread.
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