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Thursday, October 31

Arlington chicken liver pâté

Bacon, chopped
1 pound
Onion, large, coarsely chopped
1
Garlic, minced
4 cloves
Chicken livers, cleaned
2 pounds
Butter, chunk cut
¾ cup
Salt

Pepper, freshly ground

Parsley leaves, minced +
15 to 20 leaves whole
½ bunch +
garnish
Cilantro, minced
½ bunch
  1. Fry the bacon over medium heat in a large skillet until lightly browned. 
  2. Add the onion and garlic, reduce heat to low, and cook until the vegetables are soft and lightly browned, about 10 minutes. 
  3. Add the livers, and cook, stirring in the butter a few tablespoons at a time, until the livers are cooked through but still pink inside, about 8 to 10 minutes.
  4. Season with salt and pepper, and then stir in the parsley and cilantro. 
  5. Transfer to a food processor, and pulse three to four times to create a coarse paste. 
  6. Line a 1 ½-quart terrine with plastic wrap, and pour in the liver mixture. 
  7. Cover the terrine with plastic wrap, and refrigerate until the butter solidifies, or as long as 5 days. 
  8. Turn out onto a serving plate, scatter parsley leaves evenly over the top. 
Serve with toasted bread, perhaps a bit of chutney or relish, and a salad.
Recipe from The Country Cooking of Ireland by Colman Andrews.

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