This is quick, easy and delicious - the perfect addition to a holiday buffet.
Recipe information
Yield
Makes about 4 cups
Ingredients
Preparation
Step 1
Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.
Step 2
Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.
Step 3
Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)
Step 4
Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.
