French Chopped-Liver Pate
Time: 45 minutes, plus refrigeration
1 pound chicken livers
3 tablespoons chicken fat or vegetable oil, plus more for greasing pan
1 large onion, diced
4 large eggs, hard-boiled
3 to 4 tablespoons Cognac or other brandy
1 tablespoon corn or potato starch
Salt and freshly ground pepper to taste
5 or 6 bay leaves, preferably fresh
Rye bread
For a strictly kosher preparation heat broiler and grease a 9-by-5-inch
loaf pan or terrine. Broil livers on a rack 4 inches from the heat for
about 2 minutes on each side. Take out livers, and drain. Turn oven to 350
degrees. Heat chicken fat or vegetable oil in saute pan over medium heat
for 1 minute, and saute onion in it 20 to 25 minutes, or until very soft
and lightly golden. For nonkosher preparation add uncooked liver, and cook
until just pink inside, a few minutes. Place onions and liver in food
processor with eggs, brandy and starch, and process until smooth. Season
to taste with salt and pepper. Arrange bay leaves shiny side down in
loaf pan, and spoon liver mixture on top, pressing gently with spoon to
get rid of any air bubbles. Set pan in a larger pan two-thirds filled with
warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.
Yield: About 20 servings.
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