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Chicken Liver Paste (Pate de foie gras) Recipe | |
French Appetizer | |
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Ingredients:
Pate de foie gras should of course be goose liver but you will find the more readily obtainable chicken liver a fine substitute.1 lb. chicken livers 2 eggs (boiled) 2 medium-sized onions 2 tablespoons butter Salt Pepper
Directions:
1 teaspoon dried herbs or 1 tablsepoon fresh herbs Drop the chicken livers into boiling seasoned water and simmer until barely done. Drain them. Cook until hard and add 2 eggs. Chop coarsely and saute the onions in the butter. Place all these ingredients in a chopping bowl. Chop them until they are a fine paste. Season the paste with salt and pepper. You may add dried or fresh herbs. | |