Liver Paté

The Bridge and Tunnel Club has long been known to make a big batch of paté in the fall, freeze it in little bricks, and serve it to delighted dinner guests all winter long. Most people don't realize how easy -- and inexpensive -- it is to make paté at home. Let the learning begin.

We generally follow The Joy of Cooking recipe. For about a pound of paté, enough for a Beef Wellington plus a bit to spare, you will need: 1 lb of chicken livers, 1.5 sticks of butter (1 stick must be semi-frozen), 2 large shallots, 1 small semi-sweet apple (preferably Golden delicious or similar), 3 tb cognac and 2 tb heavy cream.

First, clean and split the livers. Sticking your hand in the container filled with livers is weirdly pleasurable, perhaps bringing to mind the scene in Moby Dick when Ismael muses on running his hands through whale blubber. Or not. Just get all the fat off.

Peel, core, and grate the apple and mince the shallot.

Melt 2 tb of butter over low heat and cook the shallots.

When the shallots are soft, about 3 minutes, add the grated apple and cook about 3 more minutes. Remove the mix to your food processor.

Now melt 1 or 2 tb of butter and cook the livers. Add some salt and sauté over high heat for 2 minutes on each side. They should brown on the outside and remain pink inside. When finished they should feel firm to the touch.

Here comes the fun/dangerous part! Move the pan from heat and pour in the booze.

You can try to tilt the pan towards the flame, or use a match, depending on your type of stove and agility with the pan.

You can't see it, but this pan burns with a pale blue fire. When the fire goes out, the alcohol has burned off.

Dump the livers into the food processor and add the heavy cream. Pulse like a mofo.

It's a liver volcano!

Don't be frightened by the skanky liquid you find when it's all said and done. Once you pour out and refrigerate for 2 hours, you'll have sliceable, spreadable pate.

Time for the Duxelles . . .