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.
et aside.
Rinse the chicken well with cold water, then
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.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
he 6 tablespoons of schmaltz (chicken fat) and mix real well
FOR THE CHICKEN LIVER PATE: In a skillet, place 2
Clean the chicken livers carefully, cutting away any
olids; discard solids.
Pour liver mixture into prepared pan. Place
teaspoon salt over the chicken livers and mix thoroughly.<
Heat chicken fat or vegetable oil in
owl until smooth; beat in liver mixture 1 tablespoon at a
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.
s really hot, add your chicken fat ) shmaltz. Turn down the
combine liver, broth, onion and tyme cover
eg F.
Line a pate mold or a small bread
Rinse and drain chicken livers; place livers, butter, onions,
Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
Spoon into blender.
Add herbs and seasoning and blend well.
Add the Apricot brandy to give a smooth and creamy texture.
Pour into suitable dishes (about 3-4 small bowls).
Smooth the top of pate in each bowl.
Gently press a bay leaf into the surface of each.
Top each bowl of pate with a little melted butter to prevent the air from discolouring.
Chill.
Serve garnished with parsley.