Yield: 20 Servings
|4 slices||Bacon; no-nitrate|
|1 pounds||Chicken livers|
|1 \N||Chicken cutlet; pounded flat|
|4 teaspoons||Seasoned salt|
|3 tablespoons||Bacon fat|
|2 tablespoons||White wine (or water or chicken broth)|
|4 ounces||Water chestnuts|
|2 \N||Eggs; hard-boiled|
|1 \N||Boursin cheese|
|3 tablespoons||Sweet basil|
|\N \N||Fresh ground pepper|
Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "sharon@..." <sharon@...> These are adapted recipes from Dr. Atkins' New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you're old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appetit! Preheat oven to 275 degrees F. (135 degrees C.).
Cook bacon til crisp. Reserve bacon drippings.
Place 2 T. bacon drippings in frying pan. Saute chicken livers til pink inside. Season chicken cutlet with 1 t. salt then saute in butter for 3 mins on ea. side. Add wine (water or broth) and simmer 5 mins. longer.
Food process bacon, chicken livers, water chestnuts, and eggs and chop until fine. Add remaining seasoned salt, Boursin cheese, basil, chichen sauce, and pepper. Mix well.
Pack combined mixture into a large buttered loaf pan. Place a heavy weight on top of loaf pan to keep pate from rising.
Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove from oven, allow to come to room temperature. Refrigerate. Cut evenly into slices to serve.
Per serving: 64 Calories; 4g Fat (64% calories from fat); 5g Protein; 1g Carbohydrate; 123mg Cholesterol; 319mg Sodium Serving Ideas : Total Grams- 32.0; Grams/serving- 1⅗ (per one slice) MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .