Recipe information
Yield
makes 2 cups
Ingredients
Toast Points
Preparation
Step 1
Place the mushrooms in a bowl; pour the boiling water over. Cover; let steep until soft, about 15 minutes. Strain through a sieve, reserving the liquid. Finely chop the mushrooms.
Step 2
Meanwhile, in a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Sauté until the livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon of the brandy. Transfer the mixture and all juices to a large bowl. Repeat with the remaining livers.
Step 3
Melt 2 tablespoons of the butter in the pan; add the bread cubes and reserved mushroom liquid, scraping up browned bits from the bottom of the pan. Combine with the liver mixture. Working in batches if necessary, transfer the mixture to the bowl of a food processor fitted with the metal blade. Process until smooth, about 3 minutes. Add lemon juice; adjust seasoning. Transfer to a 2-cup dish.
Step 4
Melt the remaining butter in a small saucepan over low heat. Skim off the white foam from the surface; discard. Drizzle the melted butter butter over the pâté refrigerate, covered, until the butter is set, at least 1 hour and up to 4 days. Bring to room temperature before serving; scrape off the butter, if desired. Serve with toast points.
Toast Points
Step 5
Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.
