Chicken Liver Pâté with Brandied Currant Sauce
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
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Ingredients
- 12 oz chicken livers
- 2 tablespoons butter
- 1/3 cup sliced shallot or onion
- 2 tablespoons brandy
- 2 tablespoons whipping cream
- 1/2 teaspoon each salt and pepper
- pinch ground nutmeg
- 1/4 cup black currant jelly or jam
- 1/2 cup dried currants or cherry
- 4 teaspoons brandy
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