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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Mom's peppery chicken liver pate. It is a little more labor intensive than a chopped chicken liver spread, but for a special ocassion it is most definitely worth the effort. Serve it with tiny french cornichon and a dijon mustard and dark brown bread. Read more . It is equally spread on a water cracker. Ingredients:
3 tbsp of butter |
2 small white onions, peeled and chopped |
3 cloves of garlic chopped |
1 1/2 lbs. of chicken livers |
2 tbsp of green peppercorns |
1 tsp of salt |
3/4 tsp of pepper |
1 1/2 tsp of curry powder |
1/4 cup of dry sherry |
1 cup of heavy whipping cream |
Directions:
1. Saute onions and garlic in foaming hot butter.
2. Add livers and cook till pink.
3. Add remaining ingredients except for the whipping cream.
4. Cook five minutes longer.
5. Scraping up all the good stuff from the bottom of the pan, dump all in a blender or food processor.
6. Process until smooth, add whipping cream and pulse 3 or 4 times to just blend.
7. Line a 9x5 pan with well buttered wax paper.
8. Pour in liver mixture and cover with another piece of buttered wax paper.
9. Place in a pan of boiling water and bake at 350 degrees, for 30 minutes.
10. Chill thoroughly, at least 4 hours.
11. Unmold and slice.
12. Serve with tiny cornichons, dijon mustard, water crackers and Champagne.
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