German Luchow's Homemade Chicken Liver and Pork Liver Pate

• 1/2 lb. onions, sliced
• 1/2 cup goose fat
• chicken fat
• 1/2 cup chicken stock
• bouillon
• 1 lb. fresh pork liver
• 2 lb. chicken livers
• 3/4 lb. fat salt pork cut in thin strips
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 cloves
• 1/8 tsp. thyme
• 1 bay leaf, crumbled
• 3 eggs, beaten
• 1 cup heavy cream
• 1 cup sherry wine
• 2 tbsp. cornstarch
• 2 tbsp. butter

1. Cook onions in goose or chicken fat with stock until they are transparent and tender.
2. Wash liver; drain; lard with strips of salt pork, then slice liver into saucepan.
3. Add onions, the fat they cooked in, salt, pepper, cloves, thyme, and bay leaf.
4. Cover with cold water.
5. Cook slowly (simmer) in covered pan until all blood is withdrawn and liver is very tender, about 2 hours.
6. Drain.
7. Grind liver and cooked onions fine.
8. Mix with eggs, cream, and most of the wine.
9. Moisten cornstarch smoothly with remaining wine and beat into the liver mixture.
10. Beat and mix to a smooth paste.
11. Pack into a crock or mold; pour 2 tablespoons melted butter over the top.
12. Keep covered in the refrigerator.
13. To serve, cut in slices.
14. Serves 10 or more.
15. VARIATIONS: Add 2 or 3 chopped anchovies or finely minced truffles to the pate for variations in flavor.
16. Luchows German Cookbook

onions, goose fat, chicken fat, chicken stock, bouillon, fresh pork, chicken livers, salt, salt, pepper, cloves, thyme, bay leaf, eggs, heavy cream, sherry wine, cornstarch, butter

Taken from www.foodgeeks.com/recipes/20504 (may not work)