Side Pannel
Chcken Liver Pate Sf May 1993
Chcken Liver Pate Sf May 1993
- Recipe Submitted by ADMIN on 09/26/2007
Category: Dips
Ingredients List
- 1 Chicken liver
- 1/4 lb Butter
- 2 Shallots
- 1/2 Onion
- 1 Garlic cloves (up to 2)
- 1 sm Bayleaf
- 1/2 ts Whole peppercorns
- 1/2 ts Dried tarragon
- 1 pn Nutmeg
- 1/4 ts Thyme
- 1/2 c Fresh cream
- 1 pn Curry powder
- 1 pn Cayenne
- Salt
- 3 tb Cognac
- 5 Mushrooms
- 1/2 ts Celery seeds
Directions
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.
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.
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