Mushroom And Liver Pate

Recipe Ingredients

1/2 lb	227g / 8oz	Game-bird livers
1/4 lb	113g / 4oz	Fresh mushrooms - chopped
3 tablespoons	45ml	Butter
1/2 teaspoon	2.5ml	Garlic salt
1/4 teaspoon	1.3ml	Crumbled dried tarragon
1 tablespoon	15ml	Brandy or sherry

Recipe Instructions

Saute livers and mushrooms in 1 tablespoon butter with garlic salt and tarragon over medium heat for 10 minutes. Add brandy and cook for 2 minutes more. Puree in blender, or in a mortar with a pestle, mixing in 2 tablespoons softened butter, until smooth.

This recipe yields 2 cups of pate.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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