spoon

Pate De Foies De Poulette

10
Category : General

Yield: 6 Servings

Ingredients (Help):
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

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,
Edit Recipe

Rate this recipe from 1 to 10.

Comments