Brandied Chicken Liver Paté

In 1953, Roger Stevens invested in a play called "Bullfight." It opened in January of '54 at the Theatre deLys on Christopher Street.  I was the producer.

One Sunday afternoon Roger stopped by to discuss another theatre project just as a lofty cheese soufflé came out of the oven. "I think you are in the wrong business." I think that was a compliment.

Thirty years later - and quite coincidentally - we were serving Brandied Chicken Liver Paté and Triple Chocolate Praline Marjolaine to the 1200 people attending the gala opening of the Stevens Center in Winston-Salem.

"So what am I, chopped liver?" Mais non!

Brandied Chicken Liver Paté

Clean a pound of chicken livers. Cover with milk. Leave in the refrigerator for an hour or two. Drain. Slice 4 or 5 pieces of bacon and cook in a large skillet until done but not crisp. Remove to a bowl. Sauté chopped onion in the bacon fat and remove with a slotted spoon into the bowl. Next half the livers until cooked but still pink. Flame with a healthy splash of Courvoisier. Into the bowl. Repeat. Next, 3 very softly scrambled eggs. When everything is cool, process until smooth and add a couple tablespoons of herb butter.  

Transfer to a serving dish, smoothe top and cover with a thin layer of clarified butter. Refrigerate until ready to serve with a crusty baguette and cornichons.