Chicken Liver Pate
1-1/2 cups dry white wine
8- to 9-ounce chicken livers (6)
1/3 cup sliced shallots
1 tablespoon duck fat or olive oil
1/2 cup butter, softened
1 to 2 tablespoons dry white wine (optional)
6 slices country French bread, toasted
1 clove garlic, halved
Cornichons, capers, cocktail onions, and/or olives
In medium saucepan bring wine to boiling; reduce heat. Add chicken livers. Cover; simmer 5 minutes or until tender. Remove chicken livers from wine and chill, covered, 5 minutes. Discard wine.
In medium skillet cook shallot in duck fat over medium heat until golden brown, about 7 to 9 minutes; set aside.
On cutting board, finely chop chicken livers. In medium bowl combine chicken livers and butter. Mash together with fork until well-combined. If necessary, stir in small amount of additional white wine until spread is smooth. Place mixture in serving crock.
Rub each slice of toasted bread with garlic. Serve chicken liver spread with toasted bread, shallot slices, cornichons, capers, cocktail onions, and/or olives. Makes 6 servings (1 cup spread).