Pate’ de foie grass is a famous (or infamous if you look at it from the goose’s point of view) French hors d’oeuvre. In order to produce this particular delicacy the geese are put through the rather indelicate procedure of being force-fed. This operation continues, often to the point of suffocation, long enough for their livers to become enlarged. Whether you are squeamish about what they do to their geese in France or simply can’t afford the high prices the gourmet merchants demand for this product, you can still eat your pate’ and have your goose too: chicken livers and homemade liverwurst fill the bill nicely.

Ingredients

• 4 ounces chicken livers
• 3 tablespoons butter
• 2 cloves garlic, minced
• 2 green onions with tops, minced
• 1 teaspoon basil
• 4 ounces liverwurst
• 1 tablespoon Drambuie (Scotch liqueur) or brandy
• Salt and freshly ground black pepper
• 1 three – ounce package cream cheese
• ¼ cup chopped parsley

How to make it

1. Sauté the chicken livers in the butter in a skillet over medium heat for about fifteen minutes.
2. Add the garlic, onions, and basil to skillet and sauté a moment or two longer.
3. Dice the liverwurst and add it to livers. Remove from heat.
4. Put the mixture through a food mill to puree it.
5. Add the liqueur or brandy and salt and pepper.
6. Lightly oil a small gelatin mold (a plastic margarine cup will do very nicely) and pack the liver mixture into it firmly.
7. Refrigerate for at least four hours.
8. Bring the cream cheese to room temperature and whip or beat it until it is smooth and creamy. (You may add an extra teaspoon of liqueur and a little finely minced garlic if you wish.)
9. Unmold the pate’ onto a serving dish and frost it with the cream cheese.
10. Gentle press the chopped parsley into the cheese frosting.
11. Serve chilled with bread or crackers.

Serves 8 - 10