Most of us have never really understood that Christianity is not a self-help religion meant to enable moral people to become more moral. We don’t need a self-help book; we need a Savior. We don’t need to get our collective act together; we need death and resurrection and the life-transforming truths of the gospel. And we don’t need them just once, at the beginning of our Christian life; we need them every moment of every day.

Elyse Fitzpatrick

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Hors d’, Oeuvres, And, Dips	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Recipe by: Miriam  Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 14, 1997

A Message from our Provider:

“There has to be more to life . . .”