| 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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