Chcken liver pate sf may 1993
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken liver | |
| ¼ | pounds | Butter |
| 2 | Shallots | |
| ½ | Onion | |
| 1 | Garlic cloves (up to 2) | |
| 1 | small | Bayleaf |
| ½ | teaspoon | Whole peppercorns |
| ½ | teaspoon | Dried tarragon |
| 1 | pinch | Nutmeg |
| ¼ | teaspoon | Thyme |
| ½ | cup | Fresh cream |
| 1 | pinch | Curry powder |
| 1 | pinch | Cayenne |
| Salt | ||
| 3 | tablespoons | Cognac |
| 5 | Mushrooms | |
| ½ | teaspoon | Celery seeds |
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 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 14, 1997