This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers.  Goes great with crunchy toasts!  Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying.

Aside from the chicken liver pâté, I also experimented with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.

I have grown to love the many cookbook collections that surround my home.  One in particular is A Country Cook’s Kitchen by Alison Walker.   From the simple pleasures of making artisanal hearty breads, experiencing the delights of churning butter, making the most of seasonal fruits, enjoying the aroma of freshly baked pastries, biscuits and so much more I have yet to discover…this maybe a great addition to your cookbook collection, as well!