Can be prepared in 45 minutes or less.

Serves 2 as an hors d’oeuvre.

INGREDIENTS

  • 1/2 stick (1/4 cup) cold unsalted butter
  • 1/4 cup chopped onion
  • 5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon brandy
    accompaniments: crackers and fresh pear slices

    DIRECTIONS

    In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.


    Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.


    Serve pâté with crackers and pears.