Chicken Liver Pate

Ingredients

• 1 1/4 cups ruby port
• 1 clove garlic
• 2 large eggs
• 1 lb chicken livers
• 1 1/2 cups clarified butter
• 1 cup milk
• 2 tablespoons brandy
• 1 1/4 cups madeira wine
• 1/8 teaspoon dried thyme
• 2 tablespoons minced shallots
• 2 large egg yolks

Instructions

1. In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
2. Force through a fine sieve into a bowl.
3. In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
4. Cook over high heat until reduced to about 1/3 cup; let cool.
5. Preheat oven to 300 degrees F.
6. Butter an 11 x 3 x 2 inch loaf pan.
7. Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
8. Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
9. Remove from water, let cool completely, chill overnight.
10. Run a knife around edge of pan and unmold onto a platter lined with parsley.
11. Serve with an interesting variety of crackers, toast points and black bread.