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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 1 1/2 cups.
2 T. butter
1 onion, finely chopped
1 clove garlic, minced
1 lb. chicken livers, trimmed
2 T. brandy
1/2 c. whipping cream
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1 hard-boiled egg, minced
thin sliced Rye bread
Caramelized Onion
4 T. butter
4 T. bacon drippings
2 onions, diced
dash Worcestershire sauce
In large skillet, melt butter over medium-high heat.
Add onion; cook stirring frequently, until tender and golden.
Stir in garlic and livers; cook until livers are lightly browned, but still pink inside, about 5 minutes.
In blender or food processor, puree liver mixture, cream, salt, pepper and thyme until smooth, stopping occasionally and scraping down sides with spatula.
Spoon mixture into small bowl; cover and refrigerate at least three hours before serving.
Prepare Caramelized Onion. Heat butter and bacon dripping in a skillet over medium heat.
Reduce heat and stir in onions; cook until browned and very tender, 25 minutes. Do not scorch.
Add dash of Worcestershire sauce once the onions have caramelized; stir well.
Add a little more bacon drippings to pan to glaze onions.
Cool slightly before serving.
Serve Pate with minced hard-boiled egg, rye bread and Caramelized Onion.
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PATE - CHICKEN LIVER WITH SCHMALTZ ONION
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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 1 1/2 cups.
2 T. butter
1 onion, finely chopped
1 clove garlic, minced
1 lb. chicken livers, trimmed
2 T. brandy
1/2 c. whipping cream
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1 hard-boiled egg, minced
thin sliced Rye bread
Caramelized Onion
4 T. butter
4 T. bacon drippings
2 onions, diced
dash Worcestershire sauce
In large skillet, melt butter over medium-high heat.
Add onion; cook stirring frequently, until tender and golden.
Stir in garlic and livers; cook until livers are lightly browned, but still pink inside, about 5 minutes.
In blender or food processor, puree liver mixture, cream, salt, pepper and thyme until smooth, stopping occasionally and scraping down sides with spatula.
Spoon mixture into small bowl; cover and refrigerate at least three hours before serving.
Prepare Caramelized Onion. Heat butter and bacon dripping in a skillet over medium heat.
Reduce heat and stir in onions; cook until browned and very tender, 25 minutes. Do not scorch.
Add dash of Worcestershire sauce once the onions have caramelized; stir well.
Add a little more bacon drippings to pan to glaze onions.
Cool slightly before serving.
Serve Pate with minced hard-boiled egg, rye bread and Caramelized Onion.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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