Chicken liver mushroom pate

12 Servings

Ingredients

Quantity Ingredient
½ Stick butter
½ pounds Fresh mushrooms
1 pounds Chicken livers
1 teaspoon Garlic salt
⅓ cup Finely chopped green onion
1/16 teaspoon Dill seed
3 drops Tabasco sauce
1 teaspoon Paprika
⅓ cup White wine
1 Stick butter
Salt to taste

Directions

Simmer for 5 minutes in ¼ cup butter the livers, mushrooms, garlic salt, paprika and green onions. Add wine, dill weed and Tabasco sauce. Cover and cook slowly for 5-10 minutes longer. Cool. Put in blender or food processor with ½ cup butter and salt. Blend until smooth and well mixed. Turn into mold and refrigerate overnight. Makes about 3 cups. Serve with crackers.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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