Appetizers, Party

Chicken Liver Pâté

  • 1/2 pound Fresh or frozen chicken livers
  • 3/4 stick Butter (3 ozs.)
  • 1/3 cup Very finely minced onions
  • 1 1/2 ozs. Bourbon
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 2 teaspoons Prepared mustard
  • 1/2 teaspoon Dry mustard
  • 2 tablespoons Heavy sweet cream
  • 1 teaspoon Horseradish
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Freshly ground black pepper

    • Chicken live pate is a puree used as a canape spread.

    Thaw the chicken livers (if frozen). In a heavy saucepan meltthe butter. Do not brown it. Add onions and livers. Saute a minute or two. Add whiskey. When the whiskey is hot, set it ablaze. Let it flambée about 10 seconds. Continue to sauté the livers slowly until they are cooked through, about 5 to 8 minutes. Avoid overcooking or livers will become tough.

    Remove livers and onions from pan, saving the liquid. Put the livers through a meat-grainding machine using the finest blade or process two or three seconds in a food processor. In a deep mixing bowl combine the ground livers with the liquid from the saucepan. Add lemon juice, Worcestershire sauce, prepared mustard, dry mustard, cream, horseradish, salt and pepper.Mix very well. Store the pâté in the refrigerator until well chilled. It willbe at is flavor peak if chilled overnight.

    Makes 1-1/4 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!