| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | Stalk celery; coarsely chopped | |
| 1 | Carrot; coarsely chopped | |
| 1/4 | lb | Unsalted butter |
| 1 1/2 | lb | Fresh chicken livers |
| 2 | tb | Finely chopped white onion |
| 1 | ts | White pepper |
| 1 | ts | Dry mustard |
| Crackers or toast points |
INSTRUCTIONS
Saute celery & carrot in 1 tbs. of butter until thoroughly cooked & tender. Add water 1 tbs. at time top keep moist. Add chicken livers to pan & simmer slowly until cooked through. Drain excess liquid. In separate pan, melt remaining butter. Puree chicken livers & vegetable mixture in food processor. Add onion, white pepper, & dry mustard. Give processor quick turn to blend seasonings; with machine running, pour in melted butter. Blend until well mixed. Line bread-loaf with foil. Pour warm pate mixture into pan. Cover with plastic wrap & refrigerate overnight or until pate has set, at least 3 hr. When ready to serve, invert pan over serving platter; foil should slide out of pan easily. Remove foil. Serve with crackers or toast points. HECK'S DETROIT AVE, CLEVELAND. WINE: POL ROGER CHAMPAGNE ROSE, 1973 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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