Chopped Liver (Liver Pate)

Lilia Rosenstein

1 Tbs extra virgin olive oil
1 lb fresh chicken livers
3 large cloves garlic, chopped
¼ cup brandy
8 shallots, roasted and finely chopped
¾ cup unsalted butter
¼ cup heavy whipping cream
Salt and freshly ground black pepper, to taste
Fresh baguette slices (for serving)

In large saute pan over high heat, warm olive oil until very hot. Sear livers on both sides.
Add garlic and brandy and cook over medium heat until half the brandy has evaporated, about 2 to 3 minutes.
Add roasted, chopped shallots.
Cool; refrigerate to chill.
In food processor, puree chilled liver mixture until smooth.
Slowly add butter, then cream, and process until smooth.
Season with salt and pepper, mixing well.
Place pate in decorative serving container and refrigerate, covered until well chilled.
Serve with baguette slices.
Cooking Tips
To roast shallots: Heat oven to 400 degrees. Place the peeled shallots and 1/4 cup olive oil in a small baking dish and roast until soft, 20 to 30 minutes. Once cooled, roasted shallots will keep, covered, in the refrigerator for up to two weeks.