Colorado Pate Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1/4 lbs: Butter,
1 lbs: Chicken livers,
1 medium: Onion, chopped
3: Shallots, chopped
1/2 tsp: Thyme,
1/2 tsp: Rosemary,
1: Bay leaf,
12 large: Fresh mushrooms, chopped
1/4 cup: Brandy,
1/2 tsp: Salt,
1/8 tsp: Pepper,
Directions:
In a large skillet, melt the butter. Add chicken livers, onion and
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay
leaf and pour mixture into blender. Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish
with parsley. Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay
leaf and pour mixture into blender. Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish
with parsley. Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
Tags
Appetizers