Rumaki Pate Recipe
Tickle your taste buds with this rumaki pate recipe. Fall in love with this rumaki pate recipe from the asian cuisine. A good way to use up chicken is to make some amazing rumaki pate. This rumaki pate is so tasty that I can not resist serving it as an appetizer often. My friends tried this rumaki pate the other day and they simply adored it. Do I need to say more?
Ingredients
1/2 pound fresh or frozen chicken livers
2 tablespoons butter
6 slices lean breakfast bacon (beef)
1 teaspoon onion, grated
1 teaspoon soy sauce
1/2 cup sour cream
Freshly ground black pepper
1 can water chestnuts, chopped
Directions
Saute livers in butter until tinged with brown but still moist and slightly pink inside.
Chop fine.
Add crisp, crumbled bacon, water chestnuts and other ingredients.
Blend well.
Taste and add salt if needed.
Mold in a small bowl and chill.
Bring to room temperature.
Unmold and serve with crackers or Melba toast.
Chop fine.
Add crisp, crumbled bacon, water chestnuts and other ingredients.
Blend well.
Taste and add salt if needed.
Mold in a small bowl and chill.
Bring to room temperature.
Unmold and serve with crackers or Melba toast.
