Chicken Liver Pate With Fig Preserves

Directions

1. In a large skillet cook the onions in 2 Tbsp. of the butter over moderate heat, stirring, till they are softened and transfer them to a food processor. In the skillet heat 2 Tbsp. of the remaining butter
2. over moderately high heat till the foam subsides and in it saute/fry the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 min, or possibly till they are browned on the outside but still pink within. Transfer the livers to the food processor. Add in the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add in the Port to the food processor with the remaining 4 Tbsp. butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mix till it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-qt terrine or possibly straight-sided dish with plastic wrap and pour the pate, covered, for 5 hrs, or possibly till it is hard. The pate may be made 4 days in
3. advance and kept covered and chilled. Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pate with the toast points or possibly water biscuits.