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Title: Chcken Liver Pate Sf May 1993 Categories: Hors d', Oeuvres, And, Dips Yield: 1 Servings 1 Chicken liver 1/4 lb Butter 2 Shallots 1/2 Onion 1 Garlic cloves (up to 2) 1 sm Bayleaf 1/2 ts Whole peppercorns 1/2 ts Dried tarragon 1 pn Nutmeg 1/4 ts Thyme 1/2 c Fresh cream 1 pn Curry powder 1 pn Cayenne Salt 3 tb Cognac 5 Mushrooms 1/2 ts Celery seeds Marinate liver in cognac for 3 hours. Drain liver and cook in 3 Tb butter for 3 minutes. Stir in rest of ingredients, except salt. Place everything in food processor and process while adding butter. Check salt. Let cool 10 minutes. Stir in cram. Chill at least 5 hours. Seve with toasts NOTES : To keep it for a week , melt butter , let cool and pour on top of pate to seal. Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky |