Chicken Liver Pate

Ingredients:

2 kilos chicken liver
1 370 gram can evaporated milk
500 grams (2 cups) butter
8 tsp oil
1 medium onion, chopped
1 1/2 tbsp garlic, crushed
1 medium size apple, chopped
2 tsp dried thyme, plus additional for garnish
1/3 cup brandy
4 tsp white wine or apple juice
8 eggs
salt and pepper
melted butter for covering finish product
4 bay leaves, each cut into 2

Procedure:

1. Trim the liver, removing its remaining hearts and the thread-like white covering. Soak livers in milk overnight.
2. Remove livers from refrigerator. Drain and allow to reach room temperature.
3. In a skillet, heat butter and oil. Saute' onions, garlic, apple, and thyme without allowing mixture to color.
4. Pour in brandy and flambe' by carefully touching a lighted match or candle to the sauteed mixture. (before flambeing, be sure to keep face and hands far from the pan to avoid getting burned from the flame.) Pour in the white wine or apple juice to douse the flame.
5. Simmer for a few seconds to remove excess liquid, but do not allow mixture to go dry. Remove from heat and let cool.
6. In a blender, process liver with the eggs and butter miixture. Season with salt and pepper. Note: when adding the butter mixture, skim from the top. Do not add the liquid at the bottom. Strain through a strainer if necessary.
7. Spoon into ceramic containers or heatproof plastic tubs. Bake at 100-120'C in water bath, 25-30 minutes for small containers, 40-50 minutes for big containers. (Better slow and longer, than too fast.)
8. Remove from oven and allow to cool. Cover with extra melted butter.
9. Garnish each container with a sprinkle of thyme and a piece of bay leaf. Refrigerate when cooled.

Makes 8 containers