Recipe Detail Page

1.  Preheat oven to 350°F (180°C). Grease a 9 x 5-inch (2-L) loaf pan.

2.  Trim chicken livers and cut in half or quarters if large. Melt butter in a large skillet over medium heat. Add shallots and
sauté for about 5 minutes or until soft and golden. Add chicken livers, salt and pepper and sauté for about 8 minutes or until livers are firm and just slightly pink inside. Add brandy and stir up any brown bits from pan. Transfer to a large bowl and let
cool slightly.

3.  Place liver mixture in a food processor and add egg, cream, mustard, sage and thyme. Process until smooth, scraping down
sides of bowl as necessary. Return to the bowl. Add ground veal and use a fork to gently break up and combine with the liver
mixture, being sure not to overmix.

4.  Pack into prepared loaf pan, smoothing top, and cover tightly with foil. Set loaf pan into a roasting pan and place in oven. Pour
enough boiling water into roasting pan to come halfway up sides of the loaf pan. Bake for 1½ hours or until loaf is very fi rm
and set, (a meat thermometer inserted into centre of loaf should register a minimum of 170°F/75°C). Remove loaf pan from water and dry bottom. Use a large spatula to hold the pâté in the pan and carefully pour off juices from the pan. Let cool for 15 minutes. Cover and refrigerate until well chilled, for at least 12 hours or for up to 3 days.

5.  To serve, preheat grill to medium-high.

6.  Cut chilled pâté crosswise into ½-inch-thick (1-cm) slices. Cut each slice into 3 squares or 4 triangles. Cut focaccia into pieces similar in size to pâté pieces and cut each piece in half to make a top and bottom.

7.  Use a paper towel dipped in vegetable oil to liberally grease grill. Working in batches, grill pâté for about 1 minute or just until
grill marks appear, flip over and grill for about 1 minute, being careful not to heat too much (it will fall apart). Use a spatula
to remove pâté from grill and place on bottom piece of focaccia, top with a spoonful of Cornichon Relish and sandwich with
focaccia top. Serve warm with more Dijon mustard, if desired.

1. If using field cucumbers, peel off a thin layer of the thick, waxy skin, leaving the green flesh just under the skin. Cut cucumber in half lengthwise and scoop out seeds, then finely dice. If using pickling cucumbers, scrub with a soft brush under running water and finely dice (there’s no need to peel or seed them).You should have about 3 cups (750 mL).

2. Set a colander in the sink or a bowl. Place cucumber, shallots and salt in colander and toss to combine. Place a plate on the vegetables to weigh them down and let drain for at least1 hour or for up to 4 hours. Rinse well and drain, pressing out as much excess liquid as possible.

3. Combine vinegar, water, bay leaf and pepper in a saucepan and bring to a boil overhigh heat. Add drained vegetables and return to a boil. Reduce heat and boil gently, stirring often, for 15 to 20 minutes or until cucumbers are translucent and relish is thickened. Discard bay leaf and let cool. Relish can be covered and refrigerated for up to 1 month (for optimal storage, use a sterilized jar with a tight-fitting lid). Let warm to room temperature before serving.