Chicken Liver Pate
Good old Yankee dish
Ingredients:
1/4 cup butter
2 small onions, chopped
2 cloves garlinc, minced
8 ounces chicken livers, rinsed and drained
Salt and pepper to taste
1 ounce dry sherry
1 ounce brandy
1/2 teaspoon Worcestershire souce
2 hard-cooked eggs, chopped
Preparation:
In a large skillet, melt 2 tablespoons of the butter, add onion and garlic. Saute until golden. Add the chicken livers and saute, stirring often until they are slightly pink, for about 2 minutes. Add salt, pepper, sherry and brandy, and stir and cook for another 2 minutes.
Ladle the chicken liver mixture into the container of a food processor or blender. Puree, a few seconds, until it is smooth.
Transfer the pate to a mixing bowl. Melt and stir in the remaining butter, Worcestershire sauce and chopped eggs. Turn into a serving dish, cover and chill several hours before serving. The pate may be spread on melba toast as canapes, or mounded on a serving platter, sprinkled with chopped egg and surrounded with radish roses, crakers and toast.
Variation:
Omit the chopped hard-cooked eggs. Cook the liver as per above preparation. Transfer the cooked liver mixture to a food processor.
Using the same skillet, melt the remaining butter. Saute 2 cups sliced fresh mushrooms until soft. Add mushrooms and 3 ounces of softened cream cheese to the liver mixture. Process until smooth. Stir in the Worcestershire sauce. Mix well.
Makes 2 cups
Courtesy of Chef Michele Cozzoli, Sea Princess, Princess Cruise
Chef Cozzoli was trained at the Culinary Hotel School Boario Terme in Italy and the Maritime Hotel Academy in Salzburg, Austria.
 The Loire Valley & Paris |
 Paris & Nice |