Colorado pate

Yield: 6 servings

Measure 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

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

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