Colorado Pate Recipe - Cooking Index
Colorado Pate Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Butter |
| 1 lb | 454g / 16oz | Chicken livers |
| 1 lb | 454g / 16oz | Onion - chopped (medium) |
| 3 | Shallots - chopped | |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/2 teaspoon | 2.5ml | Rosemary |
| 1 | Bay leaf | |
| 12 | Fresh mushrooms - chopped (large) | |
| 1/4 cup | 59ml | Brandy |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Pepper |
In a large skillet, melt the butter. Add chicken livers, onion and shallots.
Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes.
Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill.
Garnish with parsley. Serve with melba toast rounds.
"Colorado Cache Cookbook" (1978)
Source:
www.lowfat4life.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.