6 Tbsp
unsalted butter, divided
1/3 cup
minced shallot
1 pound
chicken livers
Salt
1 clove
garlic, minced
2 Tbsp
capers
1
teaspoon dried thyme
1
teaspoon anchovy paste (optional)
1/4 cup
brandy
1/4 cup
cream
1 Trim any fat or connective tissue from the livers and discard.
2 Heat 2 tablespoons of the butter in a large sauté pan on medium
heat and let the butter brown, about 3-5 minutes. Do not let it burn.
3 Add the shallots and sauté for 1 minute. Add the livers. Be sure
to space them well in the pan so they can brown more easily. Sprinkle salt over
the livers. Flip the livers when one side browns, about 2 minutes. Once the
livers have browned, add the capers, thyme, garlic, and anchovy paste if using,
and sauté another minute.
4 Take the pan off the heat and add the brandy. (Be careful when
you return it to the heat, as it could flame up, especially if you are using a
gas range. If it does, cover the pan for a moment.) Turn the heat to high and
boil down the brandy to the consistency of syrup, about 1-2 minutes. Turn off
heat and allow the mixture to cool.
5 Put the mixture into a food processor or blender and pulse a few
times to combine. Add the remaining butter and the cream and purée. The mixture
will look a little loose, but it will firm up in the fridge. Pack the pâté into
ramekins or a small bowl, cover and refrigerate for at least an hour before
using.
*The pâté will last a week or so in the fridge. If you want to
preserve it for up to a month, pour a little melted lard or clarified putter on
top to seal. Each time you dip into the pâté, you will need to reseal the top
to preserve it.
**Serve spread on crackers or baguette slices.
