Pate De Foies De Poulette recipe
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Pate De Foies De Poulette

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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

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 G Internet, G Internet.


Cuisine: Uncategorized Main Ingredient: Chicken

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