|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Cock-a-Doodle-Doo
Art Print
Poloson, Kimberly
Buy at AllPosters.com
La Belle Cuisine
Pâté
Maison
The Compound, Santa Fe
Gourmet Archives
1
onion, chopped
1/2
cup butter (rendered
chicken fat is preferable)
1
pound chicken livers
1
1/2 unpeeled medium apples,
cored and sliced
1/4
cup dry Sherry
1/4
cup Madeira
Salt
and pepper to taste
4
hard-cooked eggs, coarsely chopped
Melted
butter
Thin
slices of rye toast
Lemon
wedges
Finely
chopped onion
In
skillet sauté the onion in the butter or chicken fat until soft but not
brown. Stir in the chicken
livers, apples, Sherry and Madeira. Cook over
very
low heat until liquid is reduced by half and season it with salt and
pepper to taste. Add the
hard-cooked eggs, coarsely chopped and work
the mixture through finest blade of
food chopper several times, or until
it is smooth.
Pack the pâté in small
crocks, pour a layer of melted butter over the
top and chill.
Serve on thin slices of rye toast with lemon wedges and
finely
chopped onion.
Featured Archive Recipes:
Fabulous Foie Gras
Brandied Liver Pâté
Mushroom Pâté
Vegetable and Veal Pâté
Index - Appetizer Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
