Name: Liver Pâté with Pistachios
Yield: About 2 quarts
Cuisine: United States
Ingredients: 1½ pounds chicken or calf’s liver; ¼ cup peeled pistachios, chopped; Quick Aspic for Chicken; 2 eggs; ¼ cup cognac; 1 set calf’s brains (optional); ½ garlic clove; 1 shallot or ½ small onion, chopped; Freshly ground white pepper; ½ teaspoon ground allspice; 1 truffle, chopped (optional); 2 teaspoons salt; 1 cup heavy cream

Marinate the chicken livers in the cognac for two hours or more.

Preheat oven to moderate (325°F.).

Place the chicken livers in their marinade in the container of an electric blender. Add the brains, garlic, shallot, eggs, c

Liver Pâté with Pistachios

Ingredients

Method

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