Side Pannel
Colorado Pate
Ingredients List
- Jim Vorheis
- 1/4 lb Butter
- 1 lb Chicken livers
- 1 md Onion, chopped
- 3 Shallots, chopped
- 1/2 ts Thyme
- 1/2 ts Rosemary
- 1 Bay leaf
- 12 lg Fresh mushrooms, chopped
- 1/4 c Brandy
- 1/2 ts Salt
- 1/8 ts 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
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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