Cooks' note:
• Pâté is best the day after it's made and keeps, covered and chilled, 1 week.
Recipe information
Total Time
3 1/2 hr
Yield
Makes about 3 1/2 cups
Ingredients
1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper
Preparation
Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.
