Speckled Pate
Ingredients
• 4 slices bacon
• up to 4 tablespoons unmelted butter (optional)
• 2 medium onions, coarsely chopped
• 1 pound chicken livers, trimmed and halved
• ½ teaspoon each, dried rosemary and thyme,
crumbled
• 3 tablespoons brandy
• 4 hard-cooked eggs, chopped
• salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
Directions
• In a medium skillet, cook bacon until deep brown and crumbly. Remove, crumble bacon and
place on paper toweling for later. Drain drippings from skillet into small heat-proof container and
measure; add back to the skillet 4 tablespoons of drippings, if available, or add the drippings and
enough butter to equal 4 tablespoons. Sauté onions in skillet until translucent and add chicken
livers, rosemary and thyme. Cook mixture for about five minutes over medium-high heat, stirring
constantly, before adding the brandy; then, cook about two or three minutes longer, stirring
constantly and scraping up any browned bits. Transfer mixture, including pan juices, to a food
processor and puree until smooth. Place pate in a mixing bowl, add the bacon and eggs, season
to taste with salt and pepper, cover, and refrigerate several hours or overnight. Serve in a
decorative crock garnished with chopped parsley, if desired.
Makes 8 servings.
Per Serving: about 240 calories and 13 grams (g) of fat.