Name: Squirrel Liver Pâté
Cuisine: American
Ingredients: 1/2 lb squirrel livers (from 8-10 squirrels); 1/4 lb butter, softened; 2 tbsp cognac; 1 shallot, minced fine; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp white pepper; 1/4 tsp nutmeg; 2 tbsp heavy cream; *Classic Pâté Method**; 1. **Liver Preparation**:; - Soak livers in milk 2 hours; - **Purpose**: Removes blood, mellows flavor; - **Small size**: Squirrel livers very delicate; 2. **Cooking Process**:; - Sauté shallots and garlic until fragrant; - **Liver cooking**: Quick sauté, centers should remain pink; - **Deglaze**: Add cognac, cook briefly; 3. **Processing**:; - Process hot livers with butter and cream; - **Smooth texture**: Should be completely smooth; - **Straining**: Pass through fine sieve for silk texture; 4. **Molding and Storage**:; - Pack into small ramekins; - **Seal**: Cover with clarified butter; - **Aging**: 24-48 hours before serving; *Service**: With toast points, cornichons; *Luxury**: More intense than chicken liver pâté; ##

Liver Preparation:
- Soak livers in milk 2 hours
- Purpose: Removes blood, mellows flavor
- Small size: Squirrel livers very delicate
Cooking Process:
- Sauté shallots and garlic until fragrant
- Liver cooking: Quick sauté, centers should remain pink
- Deglaze: Add cognac, cook briefly
Processing:
- Process hot livers with butter and cream
- Smooth texture: Should be completely smooth
- Straining: Pass through fine sieve for silk texture
Molding and Storage:
- Pack into small ramekins
- Seal: Cover with clarified butter
- Aging: 24-48 hours before serving

Service: With toast points, cornichons Luxury: More intense than chicken liver pâté

Squirrel Liver Pâté

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