Pseudo Pate De Foie Gras Recipe
Pseudo Pate De Foie Gras - chicken livers play the lead in this recipe and I love the flavor of the livers when it is combined with cayenne pepper and mustard. Try this yummy Pseudo Pate De Foie Gras and you will be happy that you did.
Ingredients
| Chicken livers | 1/2 Pound, frozen | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Nutmeg | 1/2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Minced | 2 Tablespoon | |
| Onion | 1 Tablespoon, dried | |
| 3/4 to 1 tsp. salt Cayenne pepper to taste | ||
| 3/4 to 1 tsp. salt Cayenne pepper to taste | ||
Directions
Cover livers with water and simmer for 20 minutes.
Drain off all but about 1 tablespoon of water; add all remaining ingredients.
Pour hot water into blender to heat it; drain.
Pour liver mixture into blender and blend for about 1 minute at high speed.
Pack into a crock and chill.
NOTE: This paste freezes well.
Drain off all but about 1 tablespoon of water; add all remaining ingredients.
Pour hot water into blender to heat it; drain.
Pour liver mixture into blender and blend for about 1 minute at high speed.
Pack into a crock and chill.
NOTE: This paste freezes well.
Chef
