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Ingredients

• One and one-half pounds chicken livers
• 3 eggs
• One-fourth cup heavy cream
• 2 bacon slices, blanched and chopped
• 2 tablespoons chopped apples
• 2 tablespoons chopped onions, sauted
• 1 tablespoon minced garlic
• 1 egg
• 3 tablespoons brandy
• 2 tablespoons port wine
• One-half cup flour
• 1 teaspoon ground ginger
• 2 teaspoons salt
• One-half freshly ground black pepper
• 1 teaspoon grated nutmeg
• 2 truffles, minced
• 4 to 5 lean bacon slices, blanched
• 20 crostini (French bread slices deep-fried in extra-virgin olive oil until lightly browned)

Description

Adrienne's Rustic Chicken Liver Pate With Crostini

Emerils