New Orleans Chicken Liver Pate |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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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). Ingredients:
1/4 cup onion, finely chopped |
4 tablespoons butter |
1 1/2 lbs chicken livers |
2 egg yolks, hard-boiled |
4 tablespoons butter, softened |
1/2 cup heavy cream |
1/3 cup cognac |
1/4 teaspoon nutmeg, grated |
salt, to taste |
black pepper, freshly ground, to taste |
1 tablespoon green onion, chopped (fresh chives ok) |
Directions:
1. 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. 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. 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.
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