Chef Gail'S Chicken Pate - cooking recipe

Ingredients

4 shallots, peeled and minced
2 Tbsp. garlic
2 Tbsp. olive oil
1 c. Madeira wine
1 lb. chicken livers, soaked in milk for 30 minutes
1/2 lb. butter (not margarine, room temperature)
kosher salt
pepper

Preparation

Saute garlic and shallots in olive oil until translucent. Drain livers. Add to saute pan and cook about 3 minutes until browned. Pour in Madeira and deglaze pan. Cook until Madeira is almost gone. Remove from heat and cool for 5 minutes. Place mixture in a food processor and mix until smooth, using quick on and off turns. With motor running, add the butter a little at a time and process until the butter is well mixed and the mixture is very smooth. Taste and adjust with salt and pepper. Scrape mixture into a ball bowl or terrene; cover with plastic wrap and chill at least 3 hours. Serve with crackers or toasted bread rounds.