Recipe - Pate Diana

1 cup Butter
One half cup Onions; chopped
2 tablespoon Shallots; chopped
One fourth cup Apples; chopped, peeled
1 pound Chicken livers; halved
One fourth cup Apple wine or brandy
3 tablespoon Whipping cream
1 teaspoon Lemon juice
1 teaspoon Salt
One fourth teaspoon Black pepper
One half cup Butter; clarified
Apple slices (optional)

Soften 10 tablespoons butter and set aside. Melt 3 of remaining tablespoons
butter in skillet. Add onions and shallots. Cook until tender, stirring,
about 5 minutes. Add chopped apples and cook until tender, about 3 minutes.
Place apple mixture in blender. Melt remaining 3 tablespoons butter in
skillet. Add chicken livers and stir 3 to 4 minutes until livers are
browned outside and pink inside. Add wine and cook and stir 2 minutes
longer. Transfer liver mixture to blender with apple mixture. Add 2
tablespoons cream and blend at high speed until smooth. Add more cream, if
necessary, to make mixture smooth. Press through mediumfine strainer into
mixing bowl. Cool thoroughly, stirring once or twice. (Pate will become
oily if not completely cooled.) In another bowl, cream 10 tablespoons
softened butter with electric mixer and add liver mixture, a little at a
time, beating well after each addition. Stir in lemon juice, salt and
pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour
enough clarified butter over top to form seal. Store in refrigerator up to
1 week or freeze, in appropriate containers, if desired. Serve chilled and
garnished with apple slices, if

desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini