Chcken liver pate sf may 1993

Yield: 1 Servings

Measure Ingredient
1 \N Chicken liver
¼ pounds Butter
2 \N Shallots
½ \N Onion
1 \N 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
\N \N Salt
3 tablespoons Cognac
5 \N Mushrooms
½ teaspoon 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 <miriamp@...> on Sep 14, 1997

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