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.
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.
owl along with the duck liver pate, chopped pistachios, thyme leaves, egg
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
utter in the recipe will solidify after refrigeration; pack pate in container
When creamed, beat the cool liver paste, little by little into
Melt butter in heavy sillet over medium heat.
Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
Save pan drippings.
In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
Blend well for about 20 seconds.
Optional: Blend in the hard boiled egg for a richer pate.
Enjoy!
eg F.
Line a pate mold or a small bread
HE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon
Wash liver thoroughly and remove as much
owl until smooth; beat in liver mixture 1 tablespoon at a
To make the pate:
In a small, covered
When creamed, beat the cool liver paste, little by little into
minutes.
Place the liver mixture in a blender, and
as melted add the chicken liver and a pinch of salt
Mash liverwurst.
Add next 4 ingredients.
Mix well!
Turn pate out onto waxed paper.
Form into a 5 x 3-inch rectangle.
Chill 30 minutes.
Spread sides and top of pate with the softened cream cheese.
Chill 30 minutes longer.
Serve with crackers.
Yields about 12 ounces.
Try at your next cocktail party!