*  Exported from  MasterCook  *

                                Liver Pate

Recipe By     : Miriam Podcameni Posvolsky, May 1993
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chicken livers
     1/2  c             Heavy cream
   3      tb            Butter
     1/2                Onion -- chopped
   1      cl            Garlic
     1/2  ts            Allspice -- ground
   1                    Bay leaf -- crushed
     1/2  ts            Peppercorns -- ground
   2                    Dried fungi porcini
   2                    White mushrooms
   1      tb            Madeira wine
   2      tb            Cognac
   1                    Shallot -- chopped

Marinate livers in the cognac overnight. Drain.

Soak dried mushroom in hot water for 1 hour. Drain it squeezing out
all the liquid.

Melt 1 tb butter in a pan.

Add the livers, onion, mushroom, and garlic. Cook until almost all
the red has disappeared.

Add the cream, the fungi, and the spices and cook to reduce by half
over high heat.

Turn off heat, process everything and mix in the butter while still
hot.

Pour into a mold and refrigerate.

If you like you may top it with gelatin.


                   - - - - - - - - - - - - - - - - - -