Colorado pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| ¼ | pounds | Butter |
| 1 | pounds | Chicken livers |
| 1 | medium | Onion, chopped |
| 3 | Shallots, chopped | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Rosemary |
| 1 | Bay leaf | |
| 12 | larges | Fresh mushrooms, chopped |
| ¼ | cup | Brandy |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis