Pate De Foies De Poulette

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Pate De Foies De Poulette Ingredients

1 Stalk celery; coarsely	2 tb Finely chopped white onion
1 Carrot; coarsely chopped	1 ts White pepper
1/4 lb Unsalted butter	1 ts Dry mustard
1 1/2 lb Fresh chicken livers	Crackers or toast points

Instructions for Pate De Foies De Poulette

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. HECKS DETROIT AVE, CLEVELAND. WINE: POL ROGER CHAMPAGNE ROSE, 1973 From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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