Chicken Liver and Avocado Terrine

originally from James Beard's New Recipes for the Cuisinart Food Processor

adapted by Kathy Lindenbaum 

 makes about 3 cups 

1 pound chicken livers 

1/4 cup butter and 1/4 cup butter cut in pieces 

1 large ripe avocado, peeled and cut up to make about 1 1/2 cups 

6 to 8 scallions, white and light green part only, diced or minced 

1/4 cup brandy 

1 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

toasted French bread or Melba toast 

Sauté chicken livers in 1/4 cup butter over medium-high heat until livers are browned on the outside, but still pink on the inside. Cool until just warm.

Process chicken livers, avocado, scallions and brandy in a food processor or Cuisinart, pulsing on and off until a smooth paste is formed.

Add butter pieces, salt, pepper and additional brandy if needed. Pulse on and off until a smooth paste is formed again. You may get tired of pulsing; just let it whirr.

Mold the pate into a 3 cup container - an oblong, small pate dish works best, but any serving dish will work well. Put plastic wrap directly on the top of the pate, covering as much surface as possible. Wrap the entire top again with more plastic wrap or a terrine lid (you want it to be air tight).

Refrigerate until needed. By sealing air tight, you can refrigerate for up to 2 days. Serve with toasted French bread or Melba toast.

This is a smooth, creamy version of chicken liver pate. The avocado is the "secret ingredient" (no one ever guesses it's a component), and that plus the scallions add taste and texture.