Chcken Liver Pate Sf May 1993

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Chcken Liver Pate Sf May 1993 Ingredients

1 Chicken liver	1/4 ts Thyme
1/4 lb Butter	1/2 c Fresh cream
2 Shallots	1 pn Curry powder
1/2 Onion	1 pn Cayenne
1 Garlic cloves (up to 2)	Salt
1 sm Bayleaf	3 tb Cognac
1/2 ts Whole peppercorns	5 Mushrooms
1/2 ts Dried tarragon	1/2 ts Celery seeds
1 pn Nutmeg

Instructions for Chcken Liver Pate Sf May 1993

Marinate liver in cognac for 3 hours. Drain liver and cook in 3 Tb butter for 3 minutes. Stir in rest of ingredients, except salt. Place everything in food processor and process while adding butter. Check salt. Let cool 10 minutes. Stir in cram. Chill at least 5 hours. Seve with toasts NOTES : To keep it for a week , melt butter , let cool and pour on top of pate to seal. Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky on Sep 14, 1997

Main Ingredient: ChickenCuisine: Uncategorized