bowl along with the duck liver pate, chopped pistachios, thyme leaves, egg
Blend cream cheese and liver pate together.
Melt red madrilene and gelatin together; add a few drops of red coloring. Oil a mold or 2 small ones.
Pour a little madrilene mixture into mold and let set.
Add pate mixture and keep in center.
Pour remaining madrilene over and around; chill.
Keeps well; do not freeze.
Good for cocktail party, served with plain crackers.
Rinse the duck livers under cold water and
or easy handling have the duck half frozen, remove the skin
In 10 inch skillet over medium high heat add 1/4 cup butter.
Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Cream the pate and cream cheese.
Add other ingredients.
Mix well and chill. Serves 12.
Mix first 4 ingredients together, blending thoroughly.
Then chill for at least 1 hour.
Then form mixture into a ball.
Take rye bread and hollow out in the center.
Drop in liver pate ball. Serve.
lk reduces the strength of liver flavor. I recommend to include
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
FOR THE CHICKEN LIVER PATE: In a skillet, place 2
ntil almost absorbed. Add the liver pate and turn off the heat
long with porcini mushrooms and pate. Pulse until finely chopped. Stir
When creamed, beat the cool liver paste, little by little into
he tough outer membranes from liver.
In a heavy skillet
Soak the prunes overnight in the port and red wine.
Saute the chicken livers in a few tablespoons butter until just done.
Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
Chop finely.
Stuff the prunes with the pate.
Wrap with a bit of bacon.
Secure with a toothpick.
This can all be prepared ahead of time.
Just before the guess arrive saute until the bacon is crispy.
Serve to guests.
eg F.
Line a pate mold or a small bread
HE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon
owl until smooth; beat in liver mixture 1 tablespoon at a
Wash liver thoroughly and remove as much
utter in the recipe will solidify after refrigeration; pack pate in container