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| Chcken Liver Pate Sf May 1993 Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 1
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Ingredients
1 chicken liver
1/4 lb butter
2 shallots
1/2 onion
1 garlic cloves (up to 2)
1 small bayleaf
1/2 teaspoon whole peppercorns
1/2 teaspoon dried tarragon
1 pinch nutmeg
1/4 teaspoon thyme
1/2 cup fresh cream
1 pinch curry powder
1 pinch cayenne
1 salt
3 tablespoon cognac
5 mushrooms
1/2 teaspoon celery seeds
Cooking Directions:
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
dips,and
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