Economy Liver Pate

These baked individual servings of smooth chicken liver pate contain garlic and several herbs & spices--such as nutmeg, cumin, tarragon & turmeric.

Ingredients:

• 2 lbs. chicken livers cleaned of all membranes
• 4 cloves garlic, minced
• 2 tbsp pork fat or lard
• 1/2 tsp. salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp. freshly ground nutmeg
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp tarragon leaves, crushed
• 1/4 tsp. dried oregano
• 1/2 c. soft butter
• 4 slices bacon

Directions:

Melt the lard in saute pan and add chicken livers, cook until just done but a little pink in centers. Remove from pan and let cool for a few minutes. In food processor combine all the ingredients except bacon and process to a puree. Place puree mixture equally into 6 or 8 rameken dishes and top each with 1/2 slice of the bacon. Set in a tray deep enough for a water bath; place in preheated over to 325 F. Slowly add boiling water to the pan the ramikens are in and bake for 35-40 minutes.

Number of Servings: 6-8

Notes from the Cook: This is best served at room temperature but should be chilled after baking in refrigerator then allowed to come to room temperature for 20-30 minutes for best result.