Ingredients
1 lb. chicken livers
2 celery stalks sliced
2 carrots sliced
1 onion sliced
Bay leaf
4 cups beef stock
4 ounces shelled roasted pistachios
1 stick butter
2 tbsp. brandy
2 tbsp. creme de cassis liquor or Madeira or Sherri
Preparation
Combine broth and vegetables and half the onion in a pot, add bay leaf and pepper to taste, simmer for 15 minutes. Add chicken livers and simmer about 7 more minutes ( until just cooked but not too hard). Take cooked livers out with fork. Caramelize remaining half of onion in 4 tbsp butter on low heat until just golden brown ( about 10 min). In a food processor combine caramelized onion and pistachios and process to a paste ( add a bit of the strained broth if too dry ). Add livers, the remaining butter and 8 tablespoons of the strained broth - minus amount added to pistachios if any, process until very smooth. Add brandy and liquor, process again. Pour into loaf pan lined with plastic wrap and refrigerate a few hours until firm or over night. To serve flip pate onto a plater and peel off plastic wrap, if desired top with some onion jam.
