Pate private reserve

1 servings

Ingredients

Quantity Ingredient
1 pounds Chicken livers
Sea salt; to taste
Freshly-ground black pepper; to taste
4 tablespoons Butter
½ pounds Mushrooms; sliced thin
½ cup Sliced green onions
⅔ cup Dry red wine
2 Bay leaves
2 Garlic cloves; pressed
4 teaspoons Drained green peppercorns
2 tablespoons Mexican brandy

Directions

Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper. In a large heavy skillet, over a medium-high heat, melt the butter. Saute the chicken livers 5 minutes.

Remove them from the skillet and set aside. To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves. In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed. Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours. Serve with toasted thinly sliced bagel rounds or toasted French bread. This recipe yields about 2 cups.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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