Snow Capped Pate Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken livers | 1 pound, frozen | |
| All purpose flour | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| Pepper | 1 Dash | |
| Dry sherry | 2 Tablespoon | |
| 2 3-ounce packages cream cheese, cut in cubes and softened | ||
| Milk | 3 Tablespoon | |
| 1/2 cup stemmed parsley sprigs, packed | ||
| Pecans | 1/2 Cup (16 tbs) | |
Directions
Cook onion and garlic in butter till tender.
Add livers; cook, covered, over low heat till no longer pink, about 7 to 8 minutes.
Stir in flour, salt, thyme, and pepper.
Add sherry; cook and stir 1 minute.
Transfer to blender container; blend till smooth.
Mold in small greased bowl; chill.
Unmold.
Add cream cheese and milk to blender container; blend smooth.
Spread cream cheese mixture over mold.
Chill till serving time.
Put parsley and pecans in blender container; blend till chopped.
Sprinkle atop pate.
Chill.
Serve with assorted crackers.
Add livers; cook, covered, over low heat till no longer pink, about 7 to 8 minutes.
Stir in flour, salt, thyme, and pepper.
Add sherry; cook and stir 1 minute.
Transfer to blender container; blend till smooth.
Mold in small greased bowl; chill.
Unmold.
Add cream cheese and milk to blender container; blend smooth.
Spread cream cheese mixture over mold.
Chill till serving time.
Put parsley and pecans in blender container; blend till chopped.
Sprinkle atop pate.
Chill.
Serve with assorted crackers.
Chef
