Ingredients
-
1/4
-
4
-
1 1/2
-
2
-
4
-
1/2
-
1/3
-
1/4
-
-
-
1
-
-
-
-
Directions
New Orleans Chicken Liver Pate, Smooth cool elegant rich chicken liver pate A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request – it is a Marcelle Bienvenu recipe (that ensures it is outstanding) , Quick & easy! use the whole egg and add a dash of mace (which is from the nutmeg fruit) Keeps well in the frig up to a month when properly sealed, not that it will last that long , Smooth cool elegant rich chicken liver pate A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request – it is a Marcelle Bienvenu recipe (that ensures it is outstanding)
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Steps
|
1
Done
|
Saute the Onions in 4 Tablespoons Butter in a Skillet Over Medium Heat For 2 to 3 Minutes. Add the Chicken Livers and Cook Just Until the Pink Disappears. Remove from Heat. |
|
2
Done
|
Puree the Mixture in a Blender or Food Processor Until Smooth. Put the Egg Yolks Through a Sieve and Add to the Liver Mixture Together With the 4 Tablespoons Softened Butter, Cream, Cognac, Nutmeg, Salt and Pepper. Process to Mix Well. |
|
3
Done
|
Spoon the Pate Into a Decorative Bowl, Cover and Chill For Several Hours. Sprinkle the Top of the Pate With the Green Onions and Chives Before Serving With Toast Points or Crackers. |
