Chicken Liver Pate

• 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

1. In a bowl, let livers soak in milk, covered and chilled, overnight; drain and puree until smooth.
2. Force through a fine sieve into a bowl.
3. In a deep saucepan, combine shallots, garlic, thyme, Madeira, Port and brandy.
4. Cook over high heat until reduced to about 1/3 cup; let cool.
5. Preheat oven to 300 degrees F.
6. Butter an 11 x 3 x 2 inch loaf pan.
7. Whisk eggs and yolks into liver puree and whisk in shallot mixture, clarified butter and season to taste.
8. 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.
9. Remove from water, let cool completely, chill overnight.
10. Run a knife around edge of pan and unmold onto a platter lined with parsley.
11. Serve with an interesting variety of crackers, toast points and black bread.

chicken, milk, shallots, clove garlic, thyme, madeira wine, port, brandy, eggs, egg yolks, clarified butter

Taken from www.food.com/recipe/chicken-liver-pate-62377 (may not work)