" Cocktail" Paul's Marinated Liver

Liver is one of the best meats you can eat--healthwise, that is. This liver dish will help repair the damage you constantly do to your body. Oh, and it tastes good, too!

You will need:

  • 1 lb. duck or chicken livers
  • 1 small onion, finely diced
  • 2 Tablespoons brandy or cognac
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 pinch ground bay leaf
  • 1/4 lb. bacon, cut into small pieces
  • 1 1/2 cups dry red wine or Madeira
  • 1/2 cup cream
  • 3/4 cup dried black Mission figs, sliced into quarters
  • 1/2 cup chicken stock
  • 1 Tablespoon gelatin
  • fresh chives, for garnish
  • 1 baguette, sliced and toasted
  • 1 address of the closest A.A. meeting

Directions:

1. Line a three-cup terrine or three, one-cup ramekins with plastic wrap.

2. Trim the membrane from the livers and then combine with the onion, brandy, black pepper, salt, thyme, and ground bay leaf. Set aside.

3. While the liver marinates, cook the bacon over medium heat until crisp; remove with a slotted spoon.

4. Return pan to the heat and saut?he marinated livers in the hot bacon drippings until cooked, but still slightly pink inside. Transfer the hot livers to a bowl and return the pan to the heat. Add one cup of the wine and reduce to about 4 tablespoons. Add the cream and bring to a boil.

5. Pour the hot cream mixture over the sauteed livers, add the bacon bits and stir the mixture together. Working in batches, puree the mixture in a food processor until smooth.

6. In a small saucepan, combine the figs, chicken stock, gelatin, and the remaining wine. Stir until gelatin is dissolved. Place over low heat and cook, stirring constantly for about 2 minutes. Do not boil. Set aside to cool.

7. Transfer the pureed liver mixture to the prepared dish(es), pour a thin layer of aspic over the top and refrigerate until firm. Reserve the figs.

8. Unmold the pate, garnish with chives and figs. Serve with toasted baguette.

9. After dinner, gather your guests for an impromptu intervention. Once everyone finally breaks down and admits to having a clean-up problem, have a group hug and a cup of coffee. (Then get started cleaning the kitchen one step at a time.)

Serves 8



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