| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Appetizer | 20 | Servings | |
INGREDIENTS
| 4 | sl | Bacon; no-nitrate |
| 1 | lb | Chicken livers |
| 1 | Chicken cutlet; pounded flat | |
| 4 | ts | Seasoned salt |
| 3 | tb | Bacon fat |
| 2 | tb | Butter |
| 2 | tb | White wine (or water or chicken broth) |
| 4 | oz | Water chestnuts |
| 2 | Eggs; hard-boiled | |
| 1 | Boursin cheese | |
| 3 | tb | Sweet basil |
| Fresh ground pepper |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "sharon@sols.com" <sharon@sols.com> These are adapted recipes from Dr. Atkins' New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you're old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appetit! Preheat oven to 275 degrees F. (135 degrees C.). Cook bacon til crisp. Reserve bacon drippings. Place 2 T. bacon drippings in frying pan. Saute chicken livers til pink inside. Season chicken cutlet with 1 t. salt then saute in butter for 3 mins on ea. side. Add wine (water or broth) and simmer 5 mins. longer. Reserve sauce. Food process bacon, chicken livers, water chestnuts, and eggs and chop until fine. Add remaining seasoned salt, Boursin cheese, basil, chichen sauce, and pepper. Mix well. Pack combined mixture into a large buttered loaf pan. Place a heavy weight on top of loaf pan to keep pate from rising. Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove from oven, allow to come to room temperature. Refrigerate. Cut evenly into slices to serve. Per serving: 64 Calories; 4g Fat (64% calories from fat); 5g Protein; 1g Carbohydrate; 123mg Cholesterol; 319mg Sodium Serving Ideas : Total Grams- 32.0; Grams/serving- 1.6 (per one slice) MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER LOW CARB From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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