• Prep Time:
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  • Serves: 1 Servings

Chcken Liver Pate Sf May 1993

  • Recipe Submitted by on

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.

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