| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken livers, cleaned |
| 1/4 |
ts |
Marjoram |
| 3/4 |
c |
Sweet butter, room temperature |
| 1 |
tb |
Brandy |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Chopped truffles (optional) |
INSTRUCTIONS
Simple Pate xxxxxxxxxxx
salt and pepper to taste
Cover chicken livers with water, salt lightly and birng to boil. Draim
immediately and rise livers in cold water until chilled thoroughly. Drain.
Add marjoram. Puree livers with suitable machine or pass through a fine
wire sieve. Add remaining ingredients and blend well. Taste and adjust
salt. Serve well-chilled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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