Pate de foies de poulette

6 Servings

Ingredients

Quantity Ingredient
1 Stalk celery; coarsely chopped
1 Carrot; coarsely chopped
¼ pounds Unsalted butter
1½ pounds Fresh chicken livers
2 tablespoons Finely chopped white onion
1 teaspoon White pepper
1 teaspoon Dry mustard
Crackers or toast points

Directions

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, .

Related recipes