Chicken liver mushroom pate
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick butter | |
| ½ | pounds | Fresh mushrooms |
| 1 | pounds | Chicken livers |
| 1 | teaspoon | Garlic salt |
| ⅓ | cup | Finely chopped green onion |
| 1/16 | teaspoon | Dill seed |
| 3 | drops | Tabasco sauce |
| 1 | teaspoon | Paprika |
| ⅓ | cup | White wine |
| 1 | Stick butter | |
| Salt to taste | ||
Directions
Simmer for 5 minutes in ¼ cup butter the livers, mushrooms, garlic salt, paprika and green onions. Add wine, dill weed and Tabasco sauce. Cover and cook slowly for 5-10 minutes longer. Cool. Put in blender or food processor with ½ cup butter and salt. Blend until smooth and well mixed. Turn into mold and refrigerate overnight. Makes about 3 cups. Serve with crackers.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .