Rumaki Pate

Recipe Ingredients

1/2 lb	227g / 8oz	Cooked chicken livers
3 tablespoons	45ml	Soy sauce
1/2 cup	99g / 3.5oz	Butter or margarine - softened
1/2 teaspoon	2.5ml	Onion salt
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Ground nutmeg
1		Tabasco sauce
1		Water chestnuts - drained and, coarsely chopped
6		Bacon - cooked and crumbled
2 tablespoons	30ml	Chopped green onions
		Melba toast or crackers

Recipe Instructions

In blender or food processor, finely chop chicken livers, a few at a time. When all are chopped, return to blender and add soy sauce, butter, onion salt, mustard, nutmeg and hot pepper sauce.

Blend until smooth and well mixed, scraping down sides frequently. Add water chestnuts and bacon.

Mix in thoroughly by hand. Spoon into 1 large or 5 small molds, pressing firmly so all air pockets are removed. Chill.

Unmold by dipping quickly into hot water up to rim and allow to soften to room temperature before serving. Garnish with green onion. Serve with melba toast.

Makes about 1 1/2 cups

Source:
Laurie Colwin's "More Home Cooking"

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