• Prep Time:
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  • Serves: 6 Servings

Colorado Pate

  • Recipe Submitted by on

Category: Appetizers

 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


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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