Chicken Liver Pate with Fig Preserves
	1 servings

This is an easy to make pate and can be made 4 days in advance of serving.

• In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring until they are softened and transfer them to a food processor.
• In the skillet melt 2 tablespoons of the remaining butter over moderate high heat (consider using clarified butter here) until the foam subsides and in it saute the chicken livers, patted dry and seasoned with salt and pepper.
• Stir for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor.
• Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute.
• Add the Port to the food processor with the remaining 4 Tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste.
• Puree the mixture until it is smooth, and force it through a fine sieve into a bowl.
• Line an oiled 1 1/2 quart terrine or straight-sided dish with plastic wrap and pour the pate mixture into it.
• Chill the pate, covered, for 6 hours or until it is firm.
• Invert the pate onto a plate, discard the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pate with the toast points or water biscuits.