Recipe - Pate On Apple Slices

1 pound Chicken livers
3 tablespoon Chopped onion
1 md Granny Smith apple; peeled,
chopped
One half pound Unsalted butter; room
temperature
1 tablespoon Butter
1 teaspoon Dry mustard
One fourth teaspoon Salt
One fourth teaspoon Grated nutmeg
1 ds Cayenne pepper
1 ds Ground cloves
3 tablespoon Clarified butter
5 Red Delicious apples or
Yellow Delicious
Or McIntosh
10 Cornichons; (sour French
gherkins)

Trim the livers of all fat. Put in a small saucepan, and cover with water.
Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the
liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon
butter over medium heat for 5 minutes. In a food processor or blender,
combine the livers, remaining One half pound butter, onion, apple, and
seasonings. Blend until very smooth. Pack into a terrine or earthenware
bowl. Spread with melted clarified butter, which will preserve the pate.
Scrape off before serving. No more than 1 hour before serving, core the
apples, and cut in half lengthwise. Place each half cutside down, and
slice vertically, in 1/4inchthick pieces (slices will be crescent
shaped). Spread pate on the slices, and decorate each with 2 or 3 thin
slices of cornichon. Makes approximately 80 pieces.

Recipe Source: Martha Stewart Living www.marthastewart.com Recipe from
"Entertaining" by Martha Stewart

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Recipe by: Martha Stewart

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