Name: Gourmet Pate
Ingredients: 1/2 lb Cut-up chicken livers; 6 sl Chopped bacon; 2 c Sliced mushrooms; 2 c Chopped onions; 1 c Butter, divided; 1/2 ts Ground thyme leaves; 2 Bay leaves; 2 tb Brandy; 1/2 c Undiluted Carnation 2% evaporated Milk

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French		1	Servings

INGREDIENTS

1/2	lb	Cut-up chicken livers
6	sl	Chopped bacon
2	c	Sliced mushrooms
2	c	Chopped onions
1	c	Butter, divided
1/2	ts	Ground thyme leaves
2		Bay leaves
2	tb	Brandy
1/2	c	Undiluted Carnation 2% evaporated Milk

INSTRUCTIONS

Combine livers, bacon, mushrooms, onions, 1/2 cup of the butter, thyme and
bay leaves in large frypan. Sauté over med. high heat 10 to 15 minutes or
until cooked and any liquid has evaporated. Ad brandy. remove and discard
bay leaves. Place liver mixture and e. milk in blender container. Cover and
blend until smooth; cool. Cream remaining 1/2 cup butter, gradually beat in
chicken liver puree. Turn into serving bowl; cover and chill until firm.
Serve with Melba toast or French bread. Makes about 3 1/3 cups.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<[email protected]> on Feb 25, 1997.

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”