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.
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
long with porcini mushrooms and pate. Pulse until finely chopped. Stir
When creamed, beat the cool liver paste, little by little into
ilk reduces the strength of liver flavor. I recommend to include
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
utter in the recipe will solidify after refrigeration; pack pate in container
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