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Chcken Liver Pate Sf May 1993

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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

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