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Liver Pate |
INGREDIENTS: |
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2 - 3 tablespoons butter
1 lb chicken or duck liver
1/2 - 1 lb mushrooms
1 bunch scallions, chopped
1 - 2 garlic cloves, finely diced
1/2 teaspoon dry mustard
1/4 teaspoon dill
1/4 teaspoon rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
2/3 cup dry white wine
Salt |
DIRECTIONS: |
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1. |
Melt the 2 - 3 tablespoons of butter in a heavy skillet. Add liver,
onions, mushrooms, and garlic. Cook 10 - 15 minutes until all of the
liver is brown. Add wine, mustard, lemon juice, and herbs. Boil
uncovered until liquid is gone. Allow to cool in refrigerator. |
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2. |
Put in food processor with the 1/2 stick of softened butter. Season.
Place in crock or mold. Serve chilled. |
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