Liver Pate Truffles
Makes 30 Truffles

1/4 cup butter
1/2 cup onion, chopped
1/2 cup apple, peeled cored & chopped
1/2 cup chicken livers
1/2 teaspoon salt
1/4 teaspoon thyme
pinch rosemary
pinch pepper
4 teaspoons Madeira
1/2 cup rye cracker crumbs *

In heavy skillet, melt butter over low heat. Add onion and apple, cook covered until softened (3-4 minutes).
Meanwhile, trim and rinse livers, pat dry. Add livers, salt, thyme, rosemary and pepper to onion mixture. Cook uncovered over medium heat until all liquid has evaporated and livers are browned but retain faint pinkness inside (2-3 minutes).
In food processor or blender puree liver mixture with Madeira until smooth. Taste and adjust seasoning if necessary.

Cover pate and refrigerate until very firm, preferably overnight. (Can be covered and frozen at this point but thaw and puree again before proceeding with the recipe.)
Spread crumbs (*ground-up rye crackers) in shallow dish. Drop rounded teaspoonfuls of pate onto crumbs and roll to coat and form balls. Place in fluted candy papers, cover lightly and refrigerate. (Can be wrapped and frozen at this point for up to 1 month.)

Notes: Great for a Buffet Table! Can be made up to a month in advance. Very yummy, melt in your mouth Truffles!!!

Serving Ideas: Serve with any type of cracker!