Chicken Liver Pate - cooking recipe

Ingredients

1 lb chicken liver, trimmed and halved
1 cup milk
2 tablespoons minced shallots
1 clove garlic, minced
1/8 teaspoon dried thyme, crumbled
1 1/4 cups madeira wine
1 1/4 cups ruby port
2 tablespoons brandy
2 large eggs, plus
2 large egg yolks
1 1/2 cups clarified butter, cooled to lukewarm

Preparation

In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
Force through a fine sieve into a bowl.
In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
Cook over high heat until reduced to about 1/3 cup; let cool.
Preheat oven to 300 degrees F.
Butter an 11 x 3 x 2 inch loaf pan.
Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
Turn into a prepared pan, cover with a double layer of foil, set in a larger pan of hot water and bake for 1 hour.
Remove from water, let cool completely, chill overnight.
Run a knife around edge of pan and unmold onto a platter lined with parsley.
Serve with an interesting variety of crackers, toast points and black bread.