Chicken liver pate

• 2 lbs onions in brunioise
• 2 ea bay leaves
• 2 oz (5 each) garlic chopped
• 5 oz of bacon diced
• 3 ea bosc pears, peeled and diced ½ inch
• 5 lbs of chicken livers soaked in milkovernight.
• Blend oil to sauté chicken livers.
• 1 cup dry sherry wine
• ½ tsp of cayenne pepper
• 2 lbs of clarified butter
• 1 cup heavy cream
• Salt and pepper to taste

Pat la Frieda chicken livers bell and Evans

1. Salt and pepper the chicken livers and sear in batches with blend oil on a big rondo very hot.. Cook medium rare. Set aside.

2. Cook onions and bay leaves in the same rondo adding blend oil if need it for about 10 minutes. Medium heat.

3. Add garlic and cook for 2 minutes

4. Add bacon and cook for about 10 more minutes

5. Add pears cook for 5 minutes.

6. Add sherry wine. Reduce by half

7. In a large bain marie put together the onion mix, the livers. Blend until smooth.

8. Add clarified butter little by little drizzling so emulsifies. Taste for salt if needs it.

9. Put the mix in vita prep and blend until super thin

10. Strain through a thin chinoises.

11. Reserve in qts, pint, ramequins, etc.

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This is always better the day after of been made.